Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is produced from grape must that is fermented and/or cooked and/or concentrated.

The grapes comes only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines.

To the grape must are added wine vinegar, in the minimum amount of 10%, and an amount of at least 10-year-old aged vinegar.

Acetification and maturation

The processing of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) takes place with the traditional method of acetification.

Next comes the maturation phase: acetification and maturation both take place in barrels, vats, or casks made from precious woods, such as sessile oak, chestnut, oak, mulberry, and juniper.

The minimum maturation time is 60 days, counted from the moment in which the raw materials, mixed in the right proportions, are sent to processing.

At the end of the maturation period, analytic and organoleptic tests are carried out on the resulting product by a group of expert technicians and tasters: these tests must be successful for the product to be certified as Balsamic Vinegar of Modena (Aceto Balsamico di Modena).

Distinctive characteristics

The Balsamic Vinegar of Modena (Aceto Balsamico di Modena) designation is reserved for vinegars with the following characteristics:

clear and brilliant appearance;

brown and intense color;

bitter-sweet and balanced flavor;

slightly acetic and delicate aroma, persistent, with woody overtones;

Classification according to aging

Balsamic Vinegar of Modena (Aceto Balsamico di Modena) can be distinguished into two types, based on the aging period. It is simply called Balsamic Vinegar of Modena (Aceto Balsamico di Modena) when the aging period is less than three years (with a minimum of 60 days). When, on the other hand, the aging period is longer than three years, the designation Balsamic Vinegar of Modena Aged (Aceto Balsamico di Modena Invecchiato) is used.