stands out for its fragrant, penetrating and persistent perfume of pleasant
and harmonious acidity, it has a well-balanced sweet and sour flavour.
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.
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.
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.
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.
Tipical set of barrels for Traditional Balsamic Vinegar of Modena, every years we move from barrel to barrel the aged balsamic. (travasi e rincalzi)
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