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The arrangement we have with our shipper ensures that the more you buy the lower the shipping cost will be per bottle, and also the shipping costs have discrete steps and change for every 10 kg (ca. 6-7 bottles), which means you can optimize the shipping cost by changing the number of bottles you buy – you can check this online in the Shopping-cart summary page.
Balsamic vinegar of Modena
Balsamic vinegar of Modena or Reggio Emilia is obtained with an old artisanal process starting from the cooked must of grapes grown on the vines of the provinces of Modena or Reggio Emilia, such as Lambrusco or Trebbiano grapes. It is aged inside wooden barrels preserved in the vinegar room, traditionally housed in the attics of the houses. In order for the vinegar to be good, in fact, the barrels must be exposed to both winter cold and summer heat. The type of precious wood, with which the barrels are produced, gives the vinegar different aromas. The minimum ageing period is 12 years during which, every year, the product is decanted into smaller and smaller barrels and concentrates and thickens naturally. The barrels are organized into smaller and smaller batteries, and it is only from the last barrel, the smallest one, that the fine balsamic vinegar is bottled.
Extra- virgin olive oil
The Moresca olive oil, with its unmistakable aromatic balance, dominates the flagship olive oil blend dedicated to the founder of the family and founder of the Ruta oil mill: Don Ciccio. Every year a magnificent blend with different percentages of Verdese and Biancolilla olives are added to create a powerful yet elegant extra-virgin olive oil. The yellow-green colour reveals a medium-light fruity olive oil, with a clear herbaceous component, enriched with strong fruity notes of green apples and black pepper. The taste is broad and complex, confirming the hints of vegetables and artichoke, with little bitterness and a balanced spiciness. In the kitchen it goes well with delicate fish and white meat dishes and completes the fine flavors in grilled vegetables, while poured raw on soups it enhances the aromas.
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