The selection of I LEGNI is a tribute to a very important component of the ACETUM production process: the woods (I legni in Italian) used to make the barrels where Balsamic Vinegar of Modena matures. The wood strengthens the grape must acidification process, allowing the correct maturation by the exchange between vinegar and oxygen, transmitting its own essence to the product. I LEGNI Cherry Balsamic is matured in barrels made only from oak wood, which is one of the most commonly used woods for barrel construction. The wood’s hardness, low porosity and absence of predominant flavors, slowly stabilizes the features of vinegar during the maturation process, resulting in a strong, full body taste.
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood. At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.