Harvesting is done by hand stripping during the first weeks of November. The olives are pressed within 24 hours of harvesting. The oil is extracted "cold". The conservation takes place in stainless steel tanks; filtration and then bottling follows.
The goddess of fertility and agriculture gives her name to this Balsamic Vinegar of Modena PGI obtained from the skilful blend of cooked must (first ingredient) and wine vinegar. A naturally caramel-free product, perfect to be used every day on all your dishes.