The history of the de Nigris company began in 1889, when Armando de Nigris founded the first vinegar works in Naples, Italy. Surrounded by the rural farmlands his whole life, his passion for quality, earthy food led to the production of vinegar. Armando's success in making and supplying red and white wine vinegars was further expanded when his son, Marcello, joined him and the company began to make balsamic vinegar and sell it to shops and manufacturers.
Now passed down to the third generation, this passion continues with De Nigris’ artisan production processes. Quality Balsamic Vinegar of Modena is made by de Nigris using ancient procedures. The process begins with careful selection of the sweetest Lambrusco and Trebbiano grapes, grown in the Modena region. These grapes are pressed and the resulting "must" is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight.
The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As the time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. This is the moment called "rincalzo" which happens in the period of grape harvest.