The Fiorini traditional balsamic vinegar is obtained from cooked grape musts, matured through a slow “vinegarization” derived from a natural fermentation and a progressive concentration thanks to a very long ageing in a series of different wooden casks, without the addition of any chemicals or foreign aromatics.

The Fiorini estate can guarantee their process because of their family’s almost three generations of experience in traditional balsamic vinegar production. The Fiorini production of traditional balsamic vinegars is devoted to the creation of:

- “affinato” a vinegar produced by a 12 year ageing process
- “extravecchio” a vinegar produced by a 25 year ageing process

The Fiorini estate seeks to use their passion and knowledge to produce vinegar of extraordinary quality that distinguishes itself for its great richness and aromatic opulence.

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