is part of Acetaia Leonardi and exists since 1871. Contrary to wine, the age of the barrels used to mature the balsamic is of importance. The older the barrels, the better. Thanks to it’s long lasting reputation, Acetaia Gocce has been able to build up a wide range of products based on their Balsamic Vinegar I.G.T. and Balsamic Condiments that does not meet it's equal in the Modena area. According to the I.G.T. the age cannot be displayed on the Balsamic Vinegars and therefore the exact age is replaced by medals. 1 medal equals 2 years of age, 3 medals, 6 years, .... For the condiments GOCCE uses 'Travesi'. 1 Travesi equals 1 year of age. Balsamic Condiments is the ripened most without adding any wine vinegar at the start of the ripening process. Every year a part of the condiment or vinegar, is transferred to a smaller barrel. The order of the barrels used is the secret of the 'Master Balsamic Maker'. The ‘Condimento Balsamico Ginepro’ has ripened only on juniper barrels and the ‘Condimento Balsamico Ciliegro’ only on Cherry barrels, which in both cases gives a unique character to the condiment, almost unique in the world. Saba is the most that is cooked once again before ripening, which adds another dimension and a kind of soft sweetness.