Our Aceto Bargalló is balsamic vinegar of Modena, prepared with grapes from the charming region of Emilia Romagna, in the North East of Italy, where the recipe of traditional aceto is passed down through family.

This Bargalló vinegar is produced through the Schützenbach technique, a traditional method more than 150 years old, which lets us preserve the best properties of vinegar and its original wine.

This vinegar is produced exclusively through acetic fermentation of wines from Marco de Jerez, a wine region in the provinces of Cadiz and Seville.

This bittersweet is made of Merlot wine, with a fierce aromatic intensity full of reminiscences of vanilla and liquorice.

This succulent and fruity Agridulce Bargalló is produced with Riesling wine from Lonsheim (Germany) and presents a refined sourness, as well as a smooth and fresh texture.