EMOZIONE BIANCO No. 4

Emozione Bianco No. 4 is a delicate, clear and smooth condiment, aged in oak barrels. It has a bright amber colour, a fresh and sweet aroma, and a fruity, slightly acidic, and naturally bittersweet taste.

Ingredients: concentrated grape must, white wine vinegar.

Average density: 1.10

Acidity: 5%

Origin: Modena, Emilia Romagna region

These are the three fundamental secrets that, from generation to generation, are passed down in Casa Mussini to guarantee a unique and inimitable balsamic vinegar, as well as other sophisticated condiments: high-quality musts coming only from selected vineyards (Trebbiano, Lambrusco Grasparossa and Ancellotta); the right soil for cultivating vines with a strong character; and the care in the preparation and aging of each product.

Casa Mussini

As is often the case in Modena, Casa Mussini also has a history rooted in the past. The originality of Mussini lies in the history of its founders: two maternal cousins who, having grown up in rural Modena and shared a professional path in the world of ceramics, at some point felt a strong desire for independence and the desire to reclaim a land and a culture that have so much to offer in terms of quality of life. Thus began a commercial activity with the name of the Mussini mothers, who since 1909 had been dedicated to the production of Modena Balsamic Vinegar in the family's vinegar factory in Magreta.

Over time, Mussini acquired knowledge, experience, and skills, capable of following in the footsteps of tradition while applying the most modern technology and contemporary tools, combined with a deep understanding of current food trends for a constantly improving product.

Today, Mussini's strength lies in the original fusion of its apparent contradictions: respect for tradition and a taste for experimentation; attachment to the past and a vision for the future; appreciation of local culture and openness to international palates. A dual soul that is also reflected in the current owners: Giorgio, who interprets external stimuli into original recipes, and Gabriele, who takes care of the design to offer products capable of differentiating themselves at the point of sale by their style and personality.