In a beautiful old house surrounded by trebbiano vineyards, the Fabbi vinegar cellar was set up in 1910. Today there are more than 1,300 kegs of different kinds of wood for maturing and ageing vinegar. Starting in large barrels, where the must ferments, it gradually thickens and is moved to containers decreasing in size until it reaches the smallest, usually oak. There are two PDO vinegars, the Balsamico Tradizionale, aged for 12 years, and the Extra Vecchio 25. There are also two balsamic condiments: the Riserva 4 and the Grand Reserve 8.

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