The Traditional Balsamic Vinegar of Modena P.D.O. represents a unique reality in the world within the acetic-based condiments.
Unlike vinegar, which comes from an alcoholic liquid, the Traditional Balsamic Vinegar of Modena P.D.O. is obtained directly from cooked grape must, matured by slow acetification resulting from natural fermentation and progressive concentration.
The acetification process takes place through a very long ageing in series of barrels made of different woods, without any addition of aromatic substances.
The microbial and enzymatic transformations reach a surprising balance of aroma and flavor in the stillness of the vinegar cellars (i.e. “Acetaie”) over many years of refinement and ageing. The maturation process is managed over the years through the particular “topping up” technique, which allows producers to extract the finished product and keep the vinegar ageing uniform over time.