The Traditional Balsamic Vinegar of Modena PDO
The Traditional Balsamic Vinegar of Modena PDO is where the local culture for Balsamic finds its highest expression and, for us, a centuries old family tradition.
Cooked must from local grapes, the Madre (the “mother”, colonies of acetobacteria that give life to the acetaia) and the long maturation time work together to deliver an extraordinary product with an extremely limited production.
The method is the same passed by each generation and codified by Francesco Aggazzotti in 1862.
Our “Aceto Balsamico Tradizionale di Modena DOP” is only obtained from cooked grape must that comes from grapes harvested entirely within the province of Modena (we choose Trebbiano grapes).
The production process starts in casks called “Badesse”, where the cooked must ferments and the sugaris transformed into acetic acid (vinegar). Once this phase has been completed, the vinegar begins its “maturation,” which continues for many years in a series of fine barrels made of various woods
This fulfils the minimum qualification of 25 years required by the defnition of Traditional Balsamic Vinegar “Extravecchio”” (there is no defined time period for this process and it can last virtually forever), 12 years for Affinato