oak, chestnut, cherry and juniper barrels for the production and ageing of Traditional Balsamic Vinegar of Modena P.D.O.

Traditional Balsamic Vinegar of Modena P.D.O: a precious gift idea

Have you ever thought of giving Traditional Balsamic Vinegar of Modena P.D.O as a gift? Certainly, this is an option not to be underestimated. It is a prestigious gift always much appreciated.
Our vinegar, the fruit of a centuries-old tradition
Traditional Balsamic Vinegar is a special gift, capable of offering everyone a unique flavour. Giving it as a gift means giving a product with a very long history, whose origins date back to ancient times.

This product is the result of knowledge passed down from father to son. This knowledge combines passion and experience, creating a valuable product. Traditional Balsamic Vinegar of Modena P.D.O can provide the ideal sprint to many savoury dishes and an unexpected extra touch of goodness to many desserts.
The bouquet of aromas will instantly pervade the recipient of the gift as soon as he or she uncorks the classically designed and elegant glass bottle. The recipient will be able to immediately appreciate the aromas resulting from the ageing of the cooked must, obtained from local grapes and left to age in barrels made of precious woods. These include oak, chestnut, acacia, cherry, ash and mulberry.

Gift the taste experience of Traditional Balsamic Vinegar of Modena P.D.O

All our versions of Traditional Balsamic Vinegar of Modena P.D.O boast an elaborate taste that goes perfectly with many foods, enhancing their organoleptic characteristics. Therefore, the recipients of your precious gift will receive a versatile gift, to be used in the kitchen according to their preferences. On our website, you will find many options to choose from, which differ in terms of complexity of aroma, density and degree of ageing.

When you give Traditional Balsamic Vinegar of Modena P.D.O as a gift, you are giving a sensory experience of taste and tradition.

idea regalo per appassionati di cucina Aceto Balsamico tradizionale di Modena D.O.P.

Ours is a certified goodness

The quality of the raw material, which comes directly from the Modenese hills, makes our vinegar a true excellence. This allows our customers to bring tradition and many nuances of authentic flavour to the table. You can trust our products because ours is a certified goodness.

The certifications that accompany our products have been obtained thanks to our careful daily work and our passion. They also derive from the dedication of our professionals in taking care of the raw materials, working the land and perfecting each step that gives life to an excellent product. When you give our Traditional Balsamic Vinegar of Modena P.D.O as a gift, you are giving an authentic goodness. you will be giving an authentic and certified goodness.

Never again without!

Our Traditional Balsamic Vinegar of Modena P.D.O is a product that evolves and absorbs flavours throughout its maturation in barrels. Once bottled, it retains all its goodness for a long time, remaining delicious and perfect to enjoy in combination with different dishes. It conquers all, even the most discerning palate. It even conquers by its appearance, as it comes in a refined packaging with a traditional and unique design.

Therefore, we can say with certainty that Traditional Balsamic Vinegar of Modena P.D.O is indeed a precious gift suitable for any occasion!


acetaia-brands-products-packaging-gift-vinegar-balsamic-traditional-modena-dop

Extravecchio or Affinato Traditional Balsamic Vinegar of Modena P.D.O.? The differences

The Traditional Balsamic Vinegar of Modena D.O.P. is one of the most appreciated and imitated condiments of our territory, which since 2000 boasts the Protected Designation of Origin.
At Acetaia Marchi we produce it exclusively with cooked must of grapes from the provinces of Modena and Reggio Emilia. In order to obtain a quality product we have to reproduce special climatic conditions in unique attics and follow a detailed step-by-step procedure.
We produce both types of traditional balsamic: Affinato and Extravecchio. These products differ from each other in particular with regard to the ageing process. Let us go into detail.

Types of Traditional Balsamic Vinegar of Modena P.D.O.

As mentioned above, the two main categories of Traditional Balsamic Vinegar of Modena are distinguished on the basis of their ageing process. The ageing of the product is determined by the time it spends inside the barrels. As the Balsamic vinegar ages, it is decanted into smaller barrels. The set of barrels is called a "battery" and must consist of at least 4 pieces.
Refining is the process by which Traditional Balsamic Vinegar of Modena PDO becomes increasingly concentrated and aromatic as it ages, thanks to the action of vinegar bacteria. It takes about two years for the fermentation and acetification process of the original product to start. It takes another ten years of ageing in the various barrels of the battery to obtain a product that can be defined as "Affinato".
An "extravecchio" is a traditional balsamic which has been matured in wooden barrels for at a minimum of 25 years. This type of product is taken annually from the smallest barrel. Its production and bottling must follow the procedures set out in the product specification. The specification obliges producers to bottle Traditional Balsamic Vinegar of Modena PDO in 100 ml bottles, sealed on the cap with a numbered label.

The differences between Affinato and Extravecchio

In short, the main difference between the two products is the ageing time, which is longer for the Extravecchio. This difference translates into a further distinction: one concerning flavour and texture. The longer the ageing period, the more dense the consistency and the more aromatic and distinct flavour of extra-old Traditional Balsamic Vinegar of Modena PDO.
Aromaticity is defined by a tasting committee made up of 5 tasters who must be certified by the Chamber of Commerce of Modena. They award a score for the visual appearance, aroma and taste of the product. Only after approval by the commission will it be possible to bottle and sell the vinegar as Traditional Balsamic.
An aged vinegar must reach a minimum score of 229 points, while an extra-aged one must not have a sensory score lower than 255 points.

Would you like to taste an excellent Traditional Balsamic Vinegar of Modena D.O.P.?

If you answered yes, don't hesitate to try our products. At Acetaia Marchi we offer both the Affinato and the Extravecchio, both pure and fine, with an intense, deep and bright black colour and a pleasant and harmonious acidity. We can offer a variety of solutions and each time you will have a unique, high-quality Traditional Balsamic Vinegar of Modena D.O.P. at your disposal.


Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.

The difference between Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.

Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.If we talk about balsamic vinegar, it is only natural that we are talking about a city: Modena. Modena is the capital of the Este family, where we find the word 'balsamic' for the first time in 1747. The wording was used to distinguish that particular category of product from others already present in the cellars of the Palazzo Ducale in Modena.

By the end of the 19th century, balsamic vinegar was already a renowned and esteemed product throughout Italy, not only for its quality and taste. Today, it is the star of numerous trade fairs all over the world and collects important awards year after year.

Traditional Balsamic Vinegar of Modena P.D.O. and Balsamic Vinegar of Modena P.G.I.

D.O.P. Traditional Balsamic Vinegar of Modena and P.G.I. Balsamic Vinegar are products backed by certifications that guarantee their quality and authenticity. However, they must be known by their distinct characteristics. In fact, there is more than one substantial difference between these two products.

The first is the result of a process that involves numerous phases and processes. It starts with cooking the grape must, at a minimum temperature of eighty degrees, and then moves on to fermentation. The Traditional Balsamic Vinegar of Modena P.D.O. is left to age for a minimum of 12 years, which becomes 25 years if the label "Extra Old" is required. During this period, the vinegar is decanted into fine wooden barrels that give rise to unfailing and unmistakable organoleptic characteristics.

If, on the other hand, we speak of Balsamic Vinegar of Modena I.G.P. we are referring to a typical product of our territory prepared with a mixture of cooked grape must and wine vinegar. The ageing and refinement process is considerably reduced compared to that of the traditional D.O.P. In fact, the minimum period of time required by the relative regulations is 60 days and the maximum is 2 years.

Bottiglia di Aceto balsamico di Modena IGP Sigillo PlatinoWhat do these differences mean?

Both products comply with the strict specifications that govern their production and end result. For example, the grapes used must be harvested exclusively in the hills of Modena and its province, and also in the province of Reggio Emilia for Balsamic Vinegar of Modena I.G.P. The vines used are Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and other DOC vines from the province of Modena. The colour is also strictly controlled to ensure that it is the right shade of intense brown.

Despite these details in common, it is clear that the differences in terms of ingredients and ageing result in two products with different tastes and textures. Indeed, Traditional Balsamic Vinegar of Modena P.D.O. has a more intense and pronounced flavour and consistency than Traditional Balsamic Vinegar of Modena P.D.O. and the aroma of Traditional Balsamic Vinegar of Modena P.D.O. is also more pronounced than that of Traditional Balsamic Vinegar of Modena P.D.O..
The level and perception of acidity is also very different in the two products. This smell is more pronounced and present in Balsamic Vinegar of Modena PGI, where the minimum percentage must always be greater than 6%, while it is lower in Traditional Vinegar of Modena PDO, where it blends and attenuates better over a long period of ageing.

We can therefore say with certainty that there are differences between the two products. With this in mind, we invite you to taste our balsamic vinegar. Do you prefer the traditional P.D.O. or the P.G.I. balsamic? Let us know!


Acetaia Marchi, production of Traditional Balsamic Vinegar of Modena P.D.O. - wooden box

Our production of Traditional Balsamic Vinegar of Modena P.D.O.

Acetaia Marchi, produzione Aceto Balsamico Tradizionale di Modena D.O.P - scatola in legno

 

Acetaia Marchi has been producing Traditional Balsamic Vinegar of Modena D.O.P for over a century. Our products are highly appreciated by even the greatest connoisseurs in the sector. Our production involves numerous stages, the use of high quality raw materials and casks made of precious wood. Let's get to know this product on a general level and then talk about our production in more detail.

A traditional and also D.O.P. product!

Traditional Balsamic Vinegar of Modena has been protected by the D.O.P. mark for more than 20 years, to be precise since 17 April 2000. This is the date on which the European regulation for the protection of this product was approved. D.O.P. Traditional Balsamic Vinegar of Modena is a product resulting from the cooking of grape must and subsequent ageing for at least 12 years or at least 25 years.

The D.O.P. mark is a guarantee

In order to obtain the D.O.P. mark, production must comply with a strict specification, which protects this delicacy from the imitations that have often appeared on the market. The cornerstones of this specification are the use of must from only selected grapes from the vines of the province of Modena. These include Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino and Occhio di Gatta.

Once the musts have been selected, they are cooked over direct heat at a temperature of 84° for 12-14 hours in open-vessel containers. The crucial phase is refinement/ageing, which must take place in wooden barrels made of oak, chestnut, mulberry, acacia, rubinia, juniper, cherry and ash (chosen for their aromaticity), stored in attics that are preferably not insulated. Temperature variations are in fact fundamental to the success of the refinement/ageing process of Traditional Balsamic Vinegar of Modena P.D.O. During all these years, Traditional Balsamic Vinegar of Modena P.D.O. must rest in the vinegar cellar.
botti di rovere, castagno, ciliegio, ginepro per la produzione e l'invecchiamento dell'Aceto Balsamico Tradizionale di Modena D.O.P

Our production of Traditional Balsamic Vinegar of Modena P.D.O.

Inside the Marchi Vinegar Works, the barrels designed for maturing and resting Traditional Balsamic Vinegar of Modena P.D.O. are divided into batteries, ordered from the largest to the smallest. The Oro Nero is progressively decanted from the largest to the smallest. Each battery differs in capacity, but also in the type of wood (oak, chestnut, cherry, juniper, etc.) from which it is made. The progressive decanting allows the Traditional Balsamic Vinegar of Modena P.D.O. to concentrate, reaching the organoleptic standards of colour, density, fragrance and flavour laid down in the specifications.

Once the years of refinement and ageing have passed, the products are selected by a special commission of tasters, thus becoming our Traditional Balsamic Vinegar of Modena D.O.P. To our customers we offer a high quality product, prepared with only grapes from our territory. We follow the specifications step by step and pay attention to every single phase of production.

Discovering the delicious and intoxicating Oro Nero

In our family, we have been passing on the passion from generation to generation for years. We also pass on the tradition and the love for this special product typical of our region. Our production is aimed at private individuals and gourmets, but also at the companies and professionals of various sectors. With this in mind, we invite you to put our Traditional Balsamic Vinegar of Modena D.O.Pto the test. You can bring a refined tradition and a unique taste to the table.