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 barrel is made solely of Juniper wood, giving the balsamic a unique flavor. 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.
The condiment has a slight fruity taste and sweetness to it making it ideal for use on: roasted or grilled meat, game, mature cheese.