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In Trentino, grapes and apples are used to make various kinds of vinegar.
Apple vinegar is one of the main by-products of apples. Perfectly intact and ripe fruits are used to make it. Some producers make single-variety vinegars or specific mixtures that, along with aging, exalt the ingredients’ special flavours and fragrances. Other vinegar types are those flavoured with spices and herbs, unbeatable when used to prepare mushrooms and vegetables preserved in vinegar or in oil.
The balsamic vinegar made from apples is a precious condiment obtained using the traditional Modena method. Starting with the cooked must of a special mixture of ancient varieties, the product undergoes the slow transformation into vinegar in small casks made of various kinds of wood, with decanting performed every year.