Aceto Di Balsamic
Although its recent incorporation, Acetaia DiSCANDIANO® was born from the life-long relationship of a small group of families that have always been sharing the same passion and have therefore decided to join their BARRELS and their CONTENT together under the same roof, or better, under the same floor.
Acetaia DiScandiano was thought and designed in order to produce BALSAMIC FOOD SEASONING and TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA ("Aceto Balsamico Tradizionale di Reggio Emilia") according to the TRADITIONAL METHODS.
During the long period of ageing, each fine wood
give the product unique fragrances and aroma.
In order to guarantee the best hygiene, Acetaia DiSCANDIANO uses only steel shelves.
This allows an easy daily monitoring of the state of efficiency both of the barrels and of the BALSAMIC products.
The process of production is rigorous, systematic and controls are strict.
Our BALSAMIC SEASONINGS have NO:
they are only made of WINE VINEGAR and COOKED GRAPE MUST,
according to the best tradition, which DiSCANDIANO keeps preserving and handing down.
Click Hear For Balsamico index