Aceto Balsamico Tradizionale di Modena DOP

Made from the grapes in the hilly area surrounding Modena, Balsamic Vinegar has become a defining product for the area and the region of Emilia Romagna.

Presentation

After the grapes are meticulously chosen, they are then cooked over open fire and then placed into differing casks, each imbuing the balsamic vinegar with its distinct taste.

Traditional Balsamic Vinegar of Modena PDO is a precious, aged vinegar produced in the Emilia Romagna Region. It’s obtained from the variety of grapes typically cultivated in the province of Modena, using special quality techniques.

The Protected Designation of Origin (DOP) stamp means that the production chain of this vinegar takes place absolutely within the territories of the Province of Modena, in the Emilia Romagna Region. From the grape harvest to the aging of the product it constitutes not only a productive heritage but also a cultural heritage to be known and explored.

Aceto Balsamico Tradizionale di Modena DOP is characterized by a deep and lustrous dark brown color. It has a fragrant, penetrating, and persistent aroma and pleasant acidity. The flavor is well-balanced between sweet and sour.

Interesting FACTS about Aceto Balsamico Tradizionale di Modena DOP
  • Historical testimonies of the production of a vinegar made with grape must are dated back to the first century B.C. (Virgilius, a Roman writer). Several other traces were found in the Middle Age. The first reference to a regulated technique of production of this Vinegar is dated back to 1839.
  • It must be aged in one of six types of barrels: cherry, mulberry, juniper, oak, ash, or chestnut
  • Traditional balsamics are graded by the colour of their caps. The 12-year vintage (Affinato) has a red cap; the 15- 20-year vintage (Vecchio) has a silver cap; and the 20–25-year vintage (Extra vecchio) has a gold cap.
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