Essences, woods, fragrances and ongoing research for a product that is more than a simple condiment: at the vinegar cellar with Ruth and Andrea.
Read the article on ILVE Journal: bit.ly/ILVEjournal_ep11_EN
The vinegar cellar can be compared to an alchemist’s laboratory: it takes long, complex and elaborate procedures to produce vinegar. It requires an excellent knowledge of chemistry processes, great patience and precision.
At his vinegar cellar, Giuliano produces aged wine vinegar and balsamic vinegar according to the Modenese style, however using only local grape varieties such as raboso, merlot, cabernet, glera, pinot bianco.
Just like Ruth and Andrea, Giuliano follows the cycles of nature and appreciates seasonal products, exploiting their potential for his production: the uniqueness of his vinegars is distinguished by this very property, in addition to his patient and careful work.