The must of Modena grapes is slow cooked over open fire in open containers and becomes reduced to one third of its initial volume. The concentrated must is then rested in wooden barrels, constructed out of various woods: oak, mulberry, chestnut, cherry and juniper.
The Balsamo Divino spends 12, 25 or 50 years within the barrels, acidifying and maturing to achieve a balance that only the alchemy of time and the human hand can produce.
