Top Series

The maximum expression, of mastery and high Italian craftsmanship.

The series in short
  • Available formats: from 10 to 1000 litres
  • Essences: Oak, Chestnut, Cherry, Mulberry, Acacia, Ash (Pear and Juniper when available)
  • Uses: Balsamic Vinegar, Traditional Balsamic Vinegar of Modena, Various Vinegars, Condiments, Must, Wine, Vin Santo, Passiti, Vin Cotto, Distillates, Liqueurs, Infusions and Beer
  • Distinctive features: Slavonian and Italian woods with a natural seasoning for a period of 8/10 years, 35/40 mm staves, "special" stainless steel hoops
Serie Top
Aceto Balsamico di Modena
The Top Series for Balsamic and Vinegars


  • Most used capacities: from 10 to 100 litres (other capacities available);
  • Most used essences: Oak, Cherry, Chestnut, Mulberry, Acacia and Ash (Pear tree and Juniper if available)
The Top Series for Wines
  • Most used capacities: from 350 to 1000 litres (other capacities available);
  • Most used essences: Slavonian Oak
The Top Series for Spirits and Infusions
  • Most used capacities: from 10 to 1000 litres;
  • Most used essences: from 10 to 100 litres Oak. Cherry, Chestnut, Mulberry, Acacia and Ash; from 125 to 1000 litres Slavonian Oak.
The Top Series for Musts
  • Most used capacities: from 60 to 1000 litres;
  • Most used essences: from 10 to 100 litres Oak. Cherry, Chestnut, Mulberry, Acacia and Ash (Pear tree and Juniper if available); from 125 to 1000 litres Slavonian Oak.
The Top Series for Beers
  • Most used capacities: from 30 to 60 litres (other capacities available);
  • Most used essences: Oak, Cherry (other essences available).
The Top Series for Vin Santo
  • Most used capacities: from 40 to 150 litres (other capacities available);
  • Most used essences: Slavonian Oak, Chestnut (other essences available).
Top Series Barrels Details

Wood seasoning: planks are stacked, spaced apart to circulate air. the seasoning is a very important part of the quality process, as it must be “natural", therefore the planks will remain, in the appropriate spaces, dedicated to outdoor periods even up to 8/10 years and beyond, so as to significantly improve, two aspects, one that allows to "stabilise" the timber, making the yield of the barrel better (during the production of the Balsamic), for the high thermal excursion between summer and winter, while the other aspect, equally important, is the actual improvement of both the quality and the quantity of the noblest wood transfers, thus enriching the liquid contained in the barrel, in refinement.

The construction of the barrel: with scrupulous and specific selection of staves of considerable thickness. 35/40 mm and over, for a better and excellent yield over time, we assemble them manually with the utmost care and experience of Italian craftsmanship of the highest skills, even in the interior and exterior finishes of the barrel, every stave and every single detail, become perfect.

The 350 to 1000-litre barrels are all equipped with a traditional wooden bung hole at the bottom, with a stainless steel screw.

Barrels, especially those for Balsamico, need to "Live and resist" even for centuries because as tradition has it, they are passed on to new generations; the highest quality, which is constantly confirmed by our customers, due to the high degree of satisfaction they express.

The bung hole: is the top filling hole, it is differentiated by a quadrangular opening for Balsamic vinegar and vinegars, while it has a circular hole for wines and distillates.

Hoops: Our experience has taught us that the quantity of acidity contained in Balsamic Vinegar and in Vinegars oxides and corrodes iron hoops, so we were the first in the world when we found the solution to this problem. Hoops made of "special stainless steel, studying and developing and applying this material for over 40 years, so as to obtain the best performances.


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