BORGHI DAVIDE

In Scandiano, within Emilia-Romagna's most closely monitored balsamic vinegar district, Davide Borghi focuses his work on a single denomination: Aceto Balsamico Tradizionale di Reggio Emilia DOP. The production specifications cover forty-two municipalities and mandate a minimum aging period of twelve years, among the strictest in Italy for a vinegar. The result is a dark, dense concentrate, born from local fruit, wood aging, and artisanal continuity across generations. Behind the product's apparent simplicity lies a chain of measured actions: the selection of the must, its passage through a battery of barrels made from different woods, and the decanting that marks the waiting period. Each year of rest reduces liquid and adds depth, leading to a balance between sweet and acidic that allows no shortcuts. Borghi's work is a testament to adherence to a rigorous standard, where patience is not rhetoric but an actual unit of measure: time, here, is as much a part of the product as the wood and the fruit.

Contacts