“LA BONISSIMA” VINEGAR PRODUCERS – DE PIETRI FAMILY

31 March 2011
16:00a18:00

PGI Balsamic Vinegar of Modena is made with the cooked must of seven different types of grape (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni) and strong wine vinegar. It is a very dark liquid with a powerful aroma. It is acidic and sweet at the same time, with a delicious flavour and an exquisite fragrance. The production method used by La Bonissima is partly based on the traditions of the past, which help to create highly valued and refined balsamic vinegar that matures in barrels and casks made of fine wood.
Coordinator: Donatella De Pietri
With the support of the Italian Wine Sommeliers’ Association – Venice

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