Traditional Balsamic Vinegar of Modena DOP taken from barrels started for at least 25 years



Traditional Balsamic Vinegar of Modena DOP is born thanks to the long and natural aging of the cooked must of typical Modenese grapes in small barrels kept by families in the attics of their homes. The entire production process, from the cultivation of the grapes, their processing, aging and bottling must take place exclusively within the province of Modena.

Deep and intense dark brown color, it manifests its density in a correct, flowing syrupiness. It is obtained from cooked grape must, matured by slow acetification, derived from natural fermentation and progressive concentration, through very long aging in series of vats (barrels) of different sizes and woods, without any addition of aromatic substances. It is characterized by a complex, penetrating and evident, but pleasant and harmonic, acidity scent.
Of traditional and inimitable well balanced sweet and sour taste, it is generously full and savory with velvety nuances, in accordance with its own olfactory characteristics.

Traditional Balsamic Vinegar of Modena DOP derives from the fermentation of the cooked must by particular strains of acetobacteria, very often organized in bacterial colonies called “mothers”, and from the subsequent slow maturation by enzymes which is completed after a long period of aging, during which chemical-physical transformations mainly take place. The must used is mainly from the DOC vineyards of the province of Modena and from typical vines such as Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatta.

The Traditional Balsamic Vinegar of Modena DOP has aromas, fragrances and flavors capable of satisfying even the most demanding palates; it is used as a condiment to give the final touch to a vast series of preparations, from the most refined and elaborate to the poorest and simplest ones. For centuries in the Modenese cuisine it has been put on boiled meats and vegetables, preferably still hot.

More recent is the use of the “Traditional of Modena” on raw and cooked fish and on stewed and roasted meats. Many famous chefs use it in highly original preparations, from appetizers to desserts. Surprising results are obtained on ice cream and tropical fruits, strawberries and peaches.

The Traditional Balsamic Vinegar of Modena DOP combined with flakes of Parmigiano Reggiano DOP cheese, reveals its territoriality and the potential of Emilian gastronomy, as well as, it manifests its universality and the right to occupy a place of great importance among gastronomic products of the whole world.

A teaspoon of “Traditional Balsamic” is an unusual and very original aperitif, but also at the end of the meal, an excellent digestive.

Cooked grape must, over direct heat, in an open vessel, from typical Modenese grapes.

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