Md Massimo Busani
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Mengazzoli, Italian vinegar factory, is operating in the food industry for the production and sale of vinegars with the mark Mengazzoli.
The production is divided into different lines: wine vinegar, apple vinegar, traditional balsamic vinegar of Modena, biologic vinegar, balsamic dressing, and balsamic cream.
The use of modern equipement to produce vinegar did not affect the traditional expertise, result of years of activity.
Vinegar production is based on the natural slow traditional fermentation method, in wood barrels.
Vinegar production is submitted to the biological quality control system by the QC&I International Services, an Institution for the biological certification.
The IGP Balsamic vinegar of Modena by Mengazzoli is the expression of great value, the result of work, the selection of raw materials, their processing and refinement.
The region of Modena is recognized by the vinegar experts as the best one for the production of balsamic vinegar for the special cultural conditions connected with tradition, passion and experience in the production of balsamic vinegar. Balsamic vinegar is obtained starting from grapes cultivated in the region of Modena, from which the must required for the subsequent acetification is obtained in order to proceed with vinegar ageing.
The types of vinegars are various: young balsamic vinegar up to much older and rare vinegars containing fragrances and taste of tradition.
Obtained from selected wines, the red and white wine vinegar is top quality vinegar. The selection of wine vinegars includes wine vinegar from a single species of grapevine and and vinegar matured in barriques obtained from a slow acetification of grape must.
Apple vinegar is obtained from the juice of choice apples, cultivated in the Region of Trentino and cold pressed without adding sugar.
The new seasonings we offer are: balsamic white seasoning obtained from the best white grape musts of Trebbiano and balsamic cream, a product based on balsamic vinegar of Modena.
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