The production process
One only ingredient: cooked must
The production process of Traditional Balsamic Vinegar of Modena follows ancient traditions to which Acetaia “MELORIA” strictly adheres, respecting the natural seasons.
The only ingredient is cooked must, coming from classic “Trebbiano” grapes produced mainly in the hilly area of the North-Emilian Apennines.
The must is then cooked in large boilers using direct heat, without adding other substances.
The cooked must, then, is decanted in glass demijohns and it is filtered to remove any impurities. Once the must is ready, it is mixed to the acetic product in order to anticipate the acetification process for the following steps.
Acetification and ageing
The slow acetification, the maturation and the progressive slow aging take place in barrels of different precious woods (oak, mulberry, juniper, chestnut and cherry, each of which gives the vinegar a particular characteristic) with different capacities according to the times and methods dictated by the Modenese tradition.
The characteristics of our products, in terms of perfume, density and color, are representative of all the qualities that only the true Traditional Balsamic Vinegar of Modena can boast:
Traditional Balsamic Vinegar of Modena “Affinato”
with aging characteristics over 12 years;
Traditional Balsamic Vinegar of Modena “Extra Vecchio”
with aging characteristics over 25 years.
