Monari Federzoni have set a new standard for thick and reduced styles of balsamic vinegar with the release of Passione di Famiglia - Passion of Family. 'Passione' has a density of 1.33 which is the

The table wine of the local red grapes form the base of this exceptional vinegar. It is combined with a “mother” must of fermented grape juice. Wine is added to small wooden barrels which contain the

The Gold Label has 70% cooked grape must and a density score of 1.32 meaning it is a very thick, reduced and intensely flavoured balsamic vinegar that deserves to be savoured as a true delicacy.

This exceptional balsamic vinegar is 'invecchiato' aged a minimum 3 years in a variety of wooden casks. It is also deemed “riserva” indicating the highest quality grapes sourced exclusively from the

Traditional Balsamic Vinegar of Modena PDO 12 Year is obtained from cooked grape must, matured by slow acetification derived from natural fermentation and progressive concentration by aging over 12

Traditional Balsamic Vinegar of Modena PDO 25 Year represents the top of the Bellei balsamic vinegar range. It is obtained from cooked grape must, matured by slow acetification derived from natural

A blend of pure apple juice and apple cider vinegar

A blend of pure organic apple juice and organic apple cider vinegar

The juice and pulp of blackberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of blueberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of ripe cherries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The pulp of fresh figs are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and zest of Southern Italian lemons are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of pomegranate is mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of raspberry is mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of assorted wild berries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.