NARE BALSAMIC VINEGAR CHOICE OF THE GOURMANDS
"Aceto Balsamico", in other words Balsamic Vinegar is produced using the traditional method of Modena, Italy that changed only little over the centuries.
Doğanay Balsamic Vinegar is produced
by fermenting the juice obtained by squeezing the grapes using
the traditional methods that are adapted to the current technology, turning this
juice into vinegar, aging it for at least two years and then mixing it again with unfermented grape juice.