The unicity of our Balsamic Vinegars is given, above all, by the use of high quality raw materials. To this we add the production method, adopted in total respect of the Modena tradition and in the end the techniques of refinement and aging of the product. To have complete traceability on the supply chain, we start from the Fiorini family grapes, producers of "Traditional Balsamic Vinegar" of Modena and Emilian wines since 1919.
Traditional Balsamic Vinegar of Modena P.O.D.
Traditional Balsamic Vinegar of Modena is obtained by cooking the grape must of typical Modena grapes: primarily Trebbiano, then Lambrusco, Spergola, Berzemino. The typical climate of Modena and Reggio Emilia plain also plays a fundamental role, muggy heat in summer and wet cold in winter. Especially in the attics of old and country houses, where the heat exchange allows the acetobacteria and yeasts to ferment the must and allow its acetic bioxidation, to give vinegar the typical "scents" of balsamic vinegar.
Balsamic Vinegar of Modena P.G.I.
The Balsamic Vinegar of Modena PGI is produced with grapes of seven specific vines: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Each brings different and distinctive aromatic notes. Aged wine vinegar is expertly added to these grapes so as to allow the balance between sweet and sour, typical of Modena balsamic vinegar. The qualities vary according to the selected raw materials. The density derives from the quantity of cooked grape must used. In the end, the aging in oak barrels completes the production process, allowing the vinegars to release inimitable flavors.
We decided to focus on quality starting from raw materials, we do not use caramel, ( coloring agent ) even in the most fluid densities and our products have one of the highest percentages of cooked grape must on the market, which is why we are proudly specialized in the production of high density Balsamic Vinegars.
The Monovinegars
THE MONOVARIETAL LINE IS BORN FROM THE CHALLENGE OF CREATING BALSAMIC VINEGARS OF MODENA FROM A SINGLE VARIETY IN PURITY. Balsamic Vinegar of Modena PGI is produced with seven specific varieties, the 3 most important are: Lambrusco, Sangiovese and Trebbiano. There is a strong link with our region and we want to highlight the purity of each single variety for the most sophisticated consumer.
I SOLAI, the first company to present a complete line of Balsamic Vinegar of Modena PGI from single grape in purity.
The Specials
The specials include a selection of items which adds to our more classic lines. Also these products have been developed remaining consistent with our mission for the maximum quality. Only raw materials of Italian origin and traditional production methods are used and there is no use of coloring agent.
Balsamic Condiment
Present in the range in different densities, they are the ideal product to garnish all your dishes and unleash your imagination in the kitchen.
Gourmet Creams
Our line of gourmet creams based on Balsamic Vinegar of Modena PGI, is made with only natural ingredients and without the use of coloring agent and preservatives. The recipe we have created is clean and simple: a high content of grape must, Balsamic Vinegar of Modena PGI and natural flavors.
Organic Line
The concepts of biodiversity and sustainability are becoming increasingly important in our daily lives. Therefore we are proud to have developed a complete line of organic products that meet the new needs of consumers, increasingly attentive to what they buy, respecting the environment and the quality of the product itself.
Our organic line is structured on three different density levels as regards balsamic vinegar and white condiments. To complete the range we have also developed creams based on Balsamic Vinegar of Modena PGI.
Biodynamic Line
We are proud to be one of the few companies in the Balsamic Vinegar scene to have developed a complete DEMETER line, entirely coming from biodynamic agriculture.
The purpose of the biodynamic system is to achieve agriculture in balance with the earth's eco system through cultivation practices based on biodiversity.
