The visit will take place in Italian or English and will be led by the owner of the company. The visit starts with the explanation of the vineyards, which you will see all around. The vineyards are for the production of balsamic vinegar and wine production of Lambrusco grasparossa castelvetro. You will then see all the processing phases, from the pressing of the grapes, the wort boiling cooked inside the boiler, to the filtration and mixing. Continue until inside the acetaia where the vinegar begins its ageing step within the wooden barrels of different types of wood and different sizes. Here, vinegar has been ageing throughout 7 generations, and now you will see the historical vinegar factory, dating back to 1860. You will also have the opportunity to taste the 'young' balsamic vinegars, produced for use on vegetables, salad and daily use, to more 'aged' vinegars, for use on meat and fish, to enhance the flavor of more refined dishes. Then we get to the tasting of the 'Extravecchi' (very old), that have been ageing from a minimum of 12 years up to the reserves of the family of over one hundred years of ageing. You will have the opportunity to taste some typical dishes. At the end of the meal you will be offered Grasparossa Lambrusco, a wine produced on site. You may also purchase some products to take home.