The Tintori family make wonderful balsamic vinegar in the traditional way. Their attention to detail is reflected in the superb quality of their products and the care that they take to produce them. The grapes that produce the must come from local producers, the barrels have been in the family for generations.

These traditionally made balsamics are produced from late harvested, high sugar content Trebbiano grapes which are crushed and boiled down. The resulting must is then vinegarised in a series of wooden barrels; oak, cherry, chestnut, acacia, juniper and mulberry are often used. Caramel is never added.