Traditional Balsamic Vinegar of Modena

PDO

stands out for its fragrant, penetrating and persistent perfume of pleasant
and harmonious acidity, it has a well-balanced sweet and sour flavour.

The Best Balsamic
of the World

History

The history of balsamic vinegar dates back to the times of the Duchy of Este, but even in Roman times it was customary to cook the must transforming it into an edible condiment. Cicerone, Pliny and Virgil cited it in their writings whilst Columella described a particular reaction by the must which, after cooking, tended to ferment and acetify. Maybe it was precisely in the coincidence of a must cooked and forgotten, after a long process of fermentation and ageing, that the unmistakable characteristics of the Aceto Balsamico Tradizionale di Modena PDO were discovered.

From sunny hills, from the best grapes in the Modena area. Then, it’s time, passion, care, attention and research. This is how the Traditional Balsamic Vinegar of Modena PDO Compagnia Del Montale is created. Before reaching the market, the Traditional Balsamic Vinegar of Modena ages in small barrels made up of different types of wood, then it is evaluated by the Commission of certified tasters. After passing a strict test, it is bottled and marked as PDO. The tasters express their evaluation through scores, necessary to classify the Traditional Balsamic Vinegar of Modena as Refined and aged at least 12 years or Very old and aged at least 25 years; these are the only two acknowledged types. Its container must be unique as for shape and capacity: Giugiaro bottle.

- Matchings:

Its rich flavour and taste make it able to satisfy the most variable, curious and difficult matchings. Aceto Balsamico Tradizionale di Modena PDO is stored in its packaging at a room temperature. Thanks to its versatility, this product can be used in the kitchen for the preparation of numerous recipes, from the simplest to the most elaborate. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with flakes of Parmigiano Reggiano, on ice cream and on fruit and is perfect with strawberries. Usually it is the last element in the sequence of ingredients used in the gastronomic preparation. On raw vegetables, it is best to add the vinegar after the salt but before the oil to ensure that it does not slide off.

- Ingredients:

Grapes must cooked on direct fire in open pots, from typical grapes of the Modena area, time!

- Container

Giugiaro Bottle 100 ml   3.5 fl oz
Serve at 18 °C
Min. acidity: 4.5 g/100 ml

How and Where it is Produced

Raw Material and Variety

Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar characterised by its full, dark brown, shiny colour. The grape is, without doubt, at the origin of balsamic vinegars, but the excellence of this product is also due to the careful skill and patience of the Modenese masters.

Method of working

Obtained from cooked grape, it must be aged for at least 12 years in a series of vaselli, which are small wooden casks; it identifies itself as clear, runny syrup. The wood of each cask bestows a different flavour: chestnut, rich in tannins contributes to the dark colour, mulberry concentrates the product more quickly, juniper gives resinous essences, and cherry sweetens the flavour, whilst oak gives the already matured vinegar a typical vanilla flavour.

Distinctive features

The Aceto Balsamico Tradizionale di Modena PDO is the result of particular pedoclimatic conditions of the territory and the variety of grapes typically cultivated in the Modena region, together with the art of cooking the must and the meticulous annual procedure of decanting the vinegar from the bottles into different woods of decreasing volumes. Each wood bestows the vinegar with its particular aromatic characteristics.

Aspect and Taste

Aceto Balsamico Tradizionale di Modena PDO stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour.


Modena
Only in Modena

Production Area

The production area of Aceto Balsamico Tradizionale di Modena PDO is located in the territory of the district of Modena in the Emilia Romagna region.

The only two Recognized and Original


Extravecchio

Aged at least 25 years

Affinato

Bottiglia

l'unica bottiglia consentita per l'Aceto Balsamico Tradizionale di Modena è questa, unica nella forma, di capacita 100 ml disegnata da Giorgetto Giugiaro

Sigillo Numerato

Sigillo della DOP con numero progressivo e unico, senza questo il prodotto non è originale.

Cofanetto

Unico elemento insieme all'etichetta che può essere personalizzato dal produttore.

  • Bottiglia

    l'unica bottiglia consentita per l'Aceto Balsamico Tradizionale di Modena è questa, unica nella forma, di capacita 100 ml disegnata da Giorgetto Giugiaro

  • Sigillo Numerato

    Sigillo della DOP con numero progressivo e unico, senza questo il prodotto non è originale.

  • Cofanetto

    Unico elemento insieme all'etichetta che può essere personalizzato dal produttore.

Affinato

Aged at least 12 years

Affinato

Bottiglia

l'unica bottiglia consentita per l'Aceto Balsamico Tradizionale di Modena è questa, unica nella forma, di capacita 100 ml disegnata da Giorgetto Giugiaro

Sigillo Numerato

Sigillo della DOP con numero progressivo e unico, senza questo il prodotto non è originale.

Cofanetto

Unico elemento insieme all'etichetta che può essere personalizzato dal produttore.

  • Bottiglia

    l'unica bottiglia consentita per l'Aceto Balsamico Tradizionale di Modena è questa, unica nella forma, di capacita 100 ml disegnata da Giorgetto Giugiaro

  • Sigillo Numerato

    Sigillo della DOP con numero progressivo e unico, senza questo il prodotto non è originale.

  • Cofanetto

    Unico elemento insieme all'etichetta che può essere personalizzato dal produttore.

la Batteria

Tipical set of barrels for Traditional Balsamic Vinegar of Modena, every years we move from barrel to barrel the aged balsamic. (travasi e rincalzi)

Tipica Batteria Di Balsamico

Certificazioni:

IFS Food
Bio

Compagnia Del Montale srl
P.IVA: IT01497760361
Via W. Tobagi 6A
41049 Sassuolo (MO)
ITALY

Aderiamo ai seguenti Consorzi:

ABTM
CDM

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