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Balsamic vinegars

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History & Curiosity

Balsamic Vinegar of Modena Igp:

The production area of Balsamic Vinegar of Modena Igp falls within the provinces of Modena and Reggio Emilia, territories that with their mild and semi-continental climate help in a decisive way the production process and subsequent aging or refinement of the same vinegar.

It is even from the time of the Romans that the practice of cooking grape must developed in this area, used not only in the kitchen but also as a medicine. Over time, the production of vinegar is inextricably linked with Modena, handing down secrets and traditions from generation to generation, up to obtaining the Igp certification in 2009.

Aceto Basamico di Modena Igp today has become a fundamental element on the tables of Italians and beyond;

according to its different aging period and personal taste, it is used as a condiment for salads, meat, fish, cooked and raw vegetables.

Traditional Balsamic Vinegar of Modena PDO:

The area of production, processing and bottling of Traditional Balsamic Vinegar of Modena Dop must fall exclusively within the province of Modena.

The history of Traditional Balsamic Vinegar has distant roots: as for the Balsamic IGP in fact, already in Roman times the cooked must was used in people's daily lives; i l Its use was then taken up and distributed by the Duchy of Este.

Unlike the Balsamic IGP, the cooked must is acetified in barrels of different woods, without adding aromatic substances. They are transferred from cask to cask through very precise decanting in vinegar cellars, environments particularly suitable for its aging. The product obtained is characterized by an appreciable density, with a fragrant and penetrating aroma, complex but well blended.

The taste, sweet and sour and well balanced, restores to the palate all the scents of the different woods of which the barrels are built. In the kitchen it is used in many ways: with strawberries, on ice cream, accompanied with Parmigiano Reggiano and aged cheeses, to whip up prestigious risottos or as a digestive at the end of a meal.

Traditional Balsamic Vinegar of Modena PDO is offered in two different types of aging: the aged minimum 12 years and the extra-old minimum 25 years.

Traditional Balsamic Vinegar of Reggio Emilia Dop:

There are no differences in the origins of the Balsamic Vinegars of Reggio Emilia and Modena: both in fact come from a Roman culture and tradition, with a production process that has remained practically unchanged since then. The production of Traditional Balsamic Vinegar of Reggio Emilia Dop, as well as aging and bottling, must be carried out within the province of Reggio Emilia: in fact, in the year 2000, this excellence obtained the Dop certification from the European Community.

The final product is obtained through aging in barrels of different woods, which give it a unique aroma and complexity; it is mainly used on meat, strawberries, Parmigiano Reggiano or as a digestive at the end of a meal.

Traditional Balsamic Vinegar of Reggio Emilia PDO is offered in three different types of aging: Lobster Stamp (aged 12 years), Silver Stamp (aged 18 years) and Gold Stamp (aged 25 years).

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