After May, a month marked by the participation in Cibus and by several visits to the Duke’s acetaia, June reared its head with plenty of important days dedicated to the promotion of the Duke’s black gold.
The most relevant one was the 4th of June, when an important old and trusted customer visited the company, together with a group of German chefs of primary importance, ready to discover all the secrets of the Duke’s Balsamic. A day full of explanations, sensory and tasting experiences, ended with a suggestive lunch among the barrels of the ancient acetaia. The visitors had also the chance to discover the official tasting methods of AIB, the Italian Balsamic Tasters Association, trying out their ability in valuing the parameters which characterize this precious condiment.
