I Solai di San Giorgio was born from Emilian families linked to their land,
traditions and passion for excellent food products. The unicity of I Solai’s Balsamic Vinegars is given, above all, by the use of high quality raw materials.
To this, it’s added the production method, adopted in total respect of the Modena tradition and in the end the techniques of refinement and ageing of the product.
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.
Tradition and innovation with biodynamic agriculture
I Solai is 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.
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