home page ivitaly

best italian agri-food products & more

Aceto Balsamico Tradizionale di Modena PDO
Traditional Balsamic Vinegar of Modena P.D.O.
parmigiano reggiano asiago mozzarella di bufala campana gorgonzola toma piemontese formaggio di fossa di Sogliano pecorino romano provolone valpadana bagòss castelmagno fontina caciocavallo silano taleggio
prosciutto Toscano Speck Alto Adige prosciutto San Daniele Mortadella Bologna Capocollo di Calabria La Finocchiona
pasta rummo Gragnano pasta
traditional balsamic vinegar of Modena
Brunello di Montalcino Cantele Tenuta Ulisse Prosecco DOC Diego Morra Tenuta delle Terre Nere Zucchi Pelissero
Agresti 1902 Monti Iblei Raguso Miceli & Sensat Belfiore
San Marzano tomato Sila potato Gaeta olive Piedmont hazelnut Pantelleria caper

The traditional balsamic vinegar of Modena P.D.O. is one of the excellences of the italian agri-food production. An ancient, millennial product "built" with love and passion from master vinegar makers.

A sweet-and-sour seasoning made with fermented, acetified and aging cooked must.

All its qualities of flavours and fragrances are amplified by time: a slow aging of minimum 12 years ("Aceto Balsamico Tradizionale di Modena DOP") and other no less than 25 years ("Aceto Balsamico Tradizionale di Modena D.O.P. Extra vecchio" extra vecchio=extra aged.).

Just a drop is enough for enhancing whatever food and recipes.

How to recognize the real "Aceto Balsamico di Modena D.O.P."?

It is not difficult: One kind of bottle, same shape, same capacity (100 ml.) only.

Every production before the bottling is tested by an authorized body and then numbering each bottle.

How is it made?

This balsamic vinegar is made with cooked must and after, a long aging inside barrels for a period of minimum of 12 years.

The whole production process - grapes, processing, aging and bottling - must take place in Modena province only.

After grape harvest, grapes are crushed/destemmed and the must can be decanted or refrigerated to avoid freezing of the watery parts.

Then must is cooked at the temperature of about 80 ° C.

The fermentation takes place due to acetobacteria, followed by a slow enzyme maturation and long aging in batteries of wooden barrels.

grapes

The must used is mainly from DOC vineyards in the province of Modena and from typical grape varieties such as Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino, and Occhio di Gatta.

 

Production area

the traditional balsamic vinegar of Modena P.D.O. is produced in Modena and its province.

Consortium

The Consortium for the safeguard and protection of traditional balsamic vinegar of Modena was founded in 1979 with the aim of promote the knowledge and culture of a product with an inimitable taste and for obtaining a community recognition to allow the entry and marketing of the product in the world market.

The traditional Balsamic Vinegar of Modena obtained the P.D.O. (Protected Designation of Origin) on april 2000.


Consorzio Produttori Antiche Acetaie

Aceto Balsamico Tradizionale di Modena D.O.P.

Strada Vaciglio Sud, 1085/1 – 41126 Modena (Italia)

Tel 0039 059395633

email: info@balsamico.it

website: https://balsamico.it/en/the-consortium/

Contact:

IVITALY

IVITALY is a project of:
GRECO STORE s.a.s.
Viale Vincenzo Ricci, 303
89029 Taurianova (RC)
P.IVA 02644000800

tel. 0039-3755916804

e-mail: info@ivitaly.com