Modena is an amazing city in the heart of Italy’s Emilia Romagna region between Parma and Bologna. Like most of the Emilia-Romagna provinces, the area where Modena now stands was part of the ancient pre-Roman Etruscan civilization’s territory before Rome took over. The inner city is a perfectly preserved medieval town with cobblestone streets and one of Italy’s most striking cathedrals. The Duomo of Modena is a 12th-Century cathedral dedicated to St. Germain and has been declared a UNESCO World Heritage Site due to its impressive Gothic architecture.

Balsamic Vinegar of Modena is an ancient product having been recorded in the royal archives of Emperor Henry III in 1046, when he gave some as a gift to Countess Matilde of Canossa. At that time it was used as an elixir and the recipe was a secret, passed from father to son. Since then, Balsamic Vinegar has been known as a precious condiment with special therapeutic properties: as antioxidant, cancer fighter and reducer in the risk of heart attack.

Our producer’s Acetaia established itself in the elite market of Balsamic Vinegars of Modena for product quality, and is now appreciated all over the world. Using ancient traditional procedures, the Balsamic production process begins with careful grape selection of Italian origin including: Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortuni and Montuni, all which are ideal for creating the taste balance within the vinegar required for a quality balsamic. The Acetaia is P.G.I. (Protected Geographic Indication) certified which means that they adhere to the European Rules on behalf of the Italian Ministry of Agriculture. There is a strict production rule that quality producers respect in order to be authorized to produce Balsamic Vinegar of Modena.

The blending of wine vinegar and grape must (a product of grape aging) are placed together In Slovenian oak barrels for the duration required by tradition to become Balsamic Vinegar of Modena—from several months to several years depending upon the desired quality of the finished product. The percentages of wine vinegar and concentrated must varies, with the highest percentage of must producing the most precious product. The contact with oak, the most precious wood, is necessary to give smoothness and roundness to the finished product.

Product acidity of the traditional Balsamics is 6% by law.