Our Modena Balsamic Vinegar is special for its bitter taste. This is the result of the must of cooked or concentrated grapes and wine vinegar, which enhances and enriches the taste of any dish.

During the maturing process, we delay the acidification process of the raw materials, which are then matured in special wooden (oak, chestnut, mulberry, juniper) casks for at least two months. This careful and delicate process produces the characteristic sweet and sour flavour, dark brown colour and lasting, delicate and slightly acidic and wooden smell.

  • PGI Protected Geographical Indication – CE Rule N º 583/2009).
  • Since 3 July 2009, our Modena Balsamic Vinegar has been registered under the European Union PGI (Protected Geographical Indication – CE Rule N º 583/2009). This PGI seal, which is only awarded to such vinegars in the Modena and Reggio Emilia regions, and under strict conditions, such as the 60-day maturing process in oak casks, and whose origin may come from only seven typical varieties of the Emilia Romagna region, are the only ones capable of giving the product its characteristic sweet and sour taste: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni.