Cazzola e Fiorini vinegar producers, creators of the I Solai di San Giorgio range, has been dedicated to the production of authentic balsamic vinegar of Modena since 1919. It was set up by a group of Emilian families who felt extremely passionate about their native land and believed that they could guarantee top quality products resulting from the tireless commitment and patience it takes to produce the must.
The use of barrels made of prime woods which bear witness to tradition and the long ripening and aging processes both determine the characteristics of the final product. Of course, the whole process wouldn't be complete without the technical skills and winemaking knowledge necessary to ensure excellent quality products.
Why not visit a vinegar cellar: unlike wine cellars which are located in the basement to keep the wine cool, vinegar cellars are still today situated up in the attic of the company's premises. Only here can we find the ideal microclimate needed to enhance the aging of the must inside the barrels. In order to settle correctly and later thicken to become balsamic vinegar as we know it, the must needs to be subjected to the different temperature changes that come with the seasons of the year.
Patience, dedication and time are the main ingredients needed to produce DOP (Protected Designation of Origin) traditional balsamic vinegar of Modena. Since 2009 the unbreakable tie between balsamic vinegar and the provinces where it is produced has been safeguarded by the Consortium for protection of Balsamic Vinegar of Modena. The Cazzola and Fiorini company fully adheres to age-old traditions in order to produce such a noble vinegar, so steeped in history.
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