The Balsamic Vinegar of Modena production area, according to tradition and in compliance with current regulations, corresponds to the province of Modena. In this area there is an abundance of grapes with just the right concentration of sugars and acidity.
Starting in the 11th century, the production of this very particular vinegar was linked with Modena: over time it would become synonymous of the culture and history of a territory that is unique for its pedoclimatic characteristics and its human knowledge and talent.
The house of Balsamic Vinegar of Modena PGI is called acetaia. It is a location dedicated exclusively to the long production and ageing process necessary for transforming balsamic vinegar into the priceless product we have all come to know.
The Balsamic Vinegar of Modena PGI Vigna Oro, aged for about 10 years in oak and cherry barrels originates from the vineyards in the Modena piedmont area, between the Panaro and Secchia rivers, in up and down hills. It is rich, mellow and important.
After passing a strict test, it is bottled and marked as PDO. The tasters express their evaluation through scores, necessary to classify the Traditional Balsamic Vinegar of Modena as Refined and aged at least 12 years.
After passing a strict test, it is bottled and marked as PDO. The tasters express their evaluation through scores, necessary to classify the Traditional Balsamic Vinegar of Modena as Refined and aged at least 25 years.
They are jelified outside and liquid inside. An amazing “explosion in the mouth”. These rare pearls will add a delicious touch of exclusivity to your meals, in your cocktails, in your salads with “foie gras”. They are a good decoration for all types of desserts.