Acetaia Reale has been operating in Formingine, Modena since 1896.
Balsamic condiment is produced by pressing Lambrusco and Trebbiano grapes then cooking the juice at a low temperature for 36 to 40 hours. This produces grape must which is then acetified and transferred to oak fermentation barrels for 18 months to 3 years. After fermentation is complete the liquid is then transferred into a line of barrels called a battery in the attic of the building. The barrels are made of Oak, Chestnut, Ash, Mulberry, Cherry or Juniper wood and some even date back to the 1780’s. It travels through one each year, a process known as Travasi. The number does not indicate age, but the number of barrel transfers the balsamic has gone through.
Fig compote with balsamic is ideal for use on: hard and strong cheeses, boiled meat, cold meat, desserts and ice cream.