DOP-certified Traditional Balsamic Vinegar from Modena & IGP-certified Balsamic Vinegar from Modena

DOP-certified Traditional Balsamic Vinegar from Modena

An historic tradition, handed down from family to family, generation after generation.

A meticulous preparation, the selection of musts originating exclusively from the regions of Modena and Reggio Emilia, cooked, fermented and left to acetify.

Time takes care of the rest: we wait patiently for at least twelve years to reach the “first fruits”. And only after a wait of at least twenty-five years can the Traditional Balsamic Vinegar from Modena call itself “aged”.

IGP-certified Balsamic Vinegar from Modena

Wine vinegar, grape must cooked or concentrated from just seven grape varieties (Trebbiano, Albana, Lambrusco, Sangiovese, Ancellotta, Fortana and Montuni) and wine vinegar aged for at least ten years: these are the ingredients that make up our IGP-certified Balsamic Vinegar from Modena.

But the real secret is in their careful mixing, perfected and left to age in fine wooden barrels for at least 60 days or at least three years to carry the classification of “aged”.

The most precious jewels must be protected

and because of this there are two quality certificates that verify the goodness and geographical origin of our Modenese black gold.

Every step, from grape to packaging, is governed by regulations that we follow attentively (regulation (CE) N. 583/2009 for IGP and Regulation (CE) N. 813/2000 for DOP) and is protected by two Consortia: the Consortium for the Protection of Balsamic Vinegar from Modena and the Consortium for the Protection of Traditional Balsamic Vinegar from Modena.