Balsamic Vinegar Tour

Balsamic Vinegar

Aceto Balsamico Tradizionale di Modena PDO is a balsamic vinegar obtained from the must of native grapes from the Province of Modena. It is aged for at least 12 years and at least 25 years for the Extra Vecchio (Extra Aged) typology.

History

The history of balsamic vinegar dates back centuries. Even during the times of the Roman Empire it was customary to cook must in order to transform it into an edible condiment. The production of this seasoning has developed in a limited area between Modena and Reggio Emilia, where these so-called “special” vinegars have always been produced.

Production Method

Aceto Balsamico Tradizionale di Modena PDO is obtained exclusively from must originating from grapes belonging to the Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta grape varieties, as well as other PDO varieties registered for the Province of Modena. After being pressed, but before cooking, the fresh musts can be decanted and refrigerated to prevent the watery parts freezing. Cooking must take place outdoors, over a direct flame and at a temperature of around 80°C. The product is then left to age for 12 years: it is poured into a series of small barrels, each made from a different kind of wood, which are placed in order of volume creating what is known as the “batch”. Each year, using a particular decanting method, the contents of the smaller barrels are transferred into the larger ones.