Balsamic Vinegar and Territory: A Fundamental Link
Balsamic vinegar is a product that is closely linked to the tradition of the territory from which it comes. Indeed, it is a symbol of Emilia-Romagna, in particular of the provinces of Modena and Reggio Emilia, key places for guaranteeing quality production. But it is not just a question of tradition or culture: the close link between Balsamic and territory is also given by the favourable environmental conditions and the ideal microclimate that can be found in these areas, characteristics that play a crucial role in the production process and refinement of Balsamic. If you are curious to know more about this close link, then you’ve come to the right place: continue reading this dedicated article to discover all the characteristics that make the provinces of Modena and Reggio Emilia perfect for the production of a top quality Balsamic Vinegar! The geography of Emilia-Romagna suitable for the production of Balsamic Vinegar The traditional Balsamic Vinegar of Modena and Reggio Emilia originates in the area that stretches between the hills and plains of Emilia, a geographical location with a rich biodiversity and characterised by a unique climate. In fact, the cities of Modena and Reggio Emilia are quite close to the Adriatic Sea, but are protected by the Alps to the north and the Apennines to the south, a fundamental characteristic to create an area with a continental climate characterised by hot, humid summers and cold, foggy winters. This particular type of climate turns out to be fundamental for the production process of Balsamic Vinegar, as the alternation of seasons allows the cooked must, which forms the actual basis of Balsamic, to undergo a slow process of maturation and concentration in wooden barrels, thanks to the natural evaporation and reduction of the liquid. A perfect balance of hot and cold As mentioned above, the climate of Emilia-Romagna has very marked seasonal variations, characterised by hot summers and cold, foggy winters. These conditions are fundamental for the production of Balsamic Vinegar, as they directly influence the evaporation and fermentation of the must. In fact, in particular: The hot summers favour the evaporation of water, going to concentrate the must more and allowing a natural densification of the vinegar in the barrels. In addition, warm weather also accelerates acetic fermentation, a very important process that enables the transformation of must into vinegar. Cold winters, on the other hand, are essential for slowing down the fermentation process, as they give the vinegar a chance to ‘rest’ and develop the complexity of its taste, allowing the tannins of the wood to interact slowly with the product. This continuous cycle combining heat and cold is the key element that guarantees the unique and inimitable character of Balsamic Vinegar. The microclimate that is created within the vinegar cellars themselves also plays a key role. Indeed, many historic vinegar cellars are located in attics, where the heat and cold are much more intense: this creates the perfect environment for the ageing process. It is no coincidence that modern vinegar cellars also try to replicate these environmental characteristics in more recently constructed buildings. The soil and viticulture, two very important elements for Balsamic Vinegar The importance of the land is not only linked to the climate, but also to the raw materials used. In fact, Balsamic Vinegar is produced using only local grape varieties, in particular the Trebbiano and Lambrusco varieties, which are cultivated on clay and mineral-rich soils, such as those found in this particular area of Emilia. These grape varieties, which have a very long history in this region, contribute to giving the cooked must a perfect combination of acidity and sweetness. The soils of the Emilian hills are therefore ideal for growing vines, thanks to their well-drained structure. This characteristic allows the roots to penetrate deeply, absorbing the necessary nutrients for the production of high quality grapes. The type of grape, together with the soil and climate, contributes to the creation of a final product rich in aromatic complexity and depth of flavour. In short, it makes Balsamic unique! The importance of local culture in the production of Balsamic Given the importance of climate and geography in the production of a quality Balsamic Vinegar, it is essential to emphasise also the centrality of cultural tradition, strongly rooted in this territory. Indeed, Emilian families hand down the art of Balsamic vinegar production from father to son, often maintaining small private vinegar cellars. In fact, each vinegar cellar keeps its own barrels and production secrets, which are passed down from generation to generation, making each Balsamic product unique and linked to the knowledge of the producer. To discover all the secrets of this process, Acetaia Marchi organises guided tours of the Acetaia, where you can witness the complex production process of Balsamic vinegar. If you are wondering what to do in Modena and are an admirer of this centuries-old product, this is the perfect opportunity to see first-hand how much care goes into the creation of this extraordinary piece of our local culture. Guided tours are available in several languages and begin with a walk through our vineyards, followed by a visit to the places where Balsamic vinegar is made, and finally an exclusive tasting session. This guided tour (to one of Modena’s best vinegar cellars!) is an opportunity not to be missed to appreciate the work of the skilled master vinegar makers. Acetaia Marchi, one of Modena’s best vinegar cellars supporting the tradition of Balsamic Vinegar If you would like to take home a piece of this extraordinary territory, you can buy the products made by our master vinegar makers at our Bottega, where you can find the variant that suits you and your taste. Alternatively, you can purchase our balsamic vinegar from our e-commerce, where all the products we prepare are available: for special occasions, we create elegant with iconic packaging, or even food and wine favours to celebrate weddings, baptisms or communions. At Acetaia Marchi we make the best favours in Emilia-Romagna, fully customisable
Traditional Balsamic Vinegar of Modena PDO: a precious gift idea
Have you ever thought of giving Traditional Balsamic Vinegar of Modena PDO as a gift? Certainly, this is an option not to be underestimated, as it is a much loved and appreciated product both in Italy and the rest of the world, known for its distinctive flavour and qualities. Precisely for this reason, it proves to be a prestigious gift that is always highly appreciated by lovers of the culinary arts and beyond. Let’s discover together all the reasons why, if you are planning a ‘tasty’ gift for an important occasion, Traditional Balsamic Vinegar of Modena PDO may definitely be an option to consider! Our vinegar, the fruit of a centuries-old tradition Traditional Balsamic Vinegar of Modena PDO is a special gift, able to offer anyone a unique and unmistakable flavour. Giving it as a gift means giving an artisanal product, harbinger of tradition and accompanied by a very long history, which has its origins in antiquity. In fact, this product is the fruit of knowledge handed down from father to son. This knowledge unites passion and experience, creating a precious product of inestimable value, symbol of a territory and the families that inhabit it. The history of our territory, with its traditions and preparations, is concentrated in its preparation: savouring this product with its rich taste one can understand the absolute importance it has for this land. Traditional Balsamic Vinegar of Modena PDO can offer the ideal sprint to many savoury dishes and an unexpected extra touch of goodness to many desserts, which acquire more character with just one drop of the product. Precisely because of this versatility, it is much appreciated all over the world! The bouquet of aromas will instantly pervade the recipient of the gift as soon as they have uncorked the glass bottle with its iconic, classic and elegant design. The recipient will be able to immediately appreciate the aromas arising 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, which give Traditional Balsamic Vinegar of Modena PDO its characteristic and distinctive flavour. Giving the experience of the taste of Traditional Balsamic Vinegar of Modena PDO All our versions of Traditional Balsamic Vinegar of Modena PDO 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 use in the kitchen according to their own preferences. If you are passing through the Modena area, then you must necessarily visit our Bottega, a place where you can find all the products best suited to you and the recipient of this precious gift. Thanks to the guidance of our expert master vinegar makers, you will be transported into a world of unmistakable flavours and smells that will give you a unique taste experience. You will thus be able to personally choose the best product for the occasion to be celebrated, trying and tasting it yourself. If, on the other hand, it is not possible for you to visit us physically, don’t worry: on our e-commerce you will find numerous options to choose from, which differ in terms of complexity of aromas, density and the extent of aging. When you give Traditional Balsamic Vinegar of Modena PDO as a gift, you are giving more than a product you are giving an experience sensory made up of taste and tradition. Our vinegar is certified goodness The quality of the raw material, which comes directly from the Modena hills, makes our vinegar a true excellence. This allows our customers to bring a centuries-old tradition and many nuances of authentic flavour to their table. You can trust our products because ours is a certified goodness, sourced from one of Modena’s best vinegar producers. All the certifications that accompany our products have been obtained thanks to our careful daily work, dedication and passion that we put into each of our products. They also derive from the love that our professionals put into taking care of the raw materials, working the land and perfecting each step to create an excellent and iconic product. By giving our Traditional Balsamic Vinegar of Modena PDO as a gift, you will be giving an authentic and certified goodness, a piece of local land and tradition. Guided tours in the Acetaia to witness the process of preparation of Traditional Balsamic Vinegar of Modena D.O.P. If you don’t know what to visit in Modena, the answer is Acetaia Marchi: in fact, you can witness first-hand the lengthy preparation process of this extraordinary product by taking part in a guided tour of the vinegar cellar: after a walk through our vineyards, you will be accompanied by our highly trained guides inside the places where, following a very ancient tradition, the Black Gold of Modena is prepared. Finally, you will be able to savour its unmistakable flavour thanks to an exclusive concluding tasting, which is sure to leave you speechless and enable you to enjoy a totally unique taste experience. Our guided tours are available in several languages, so that connoisseurs from all over the world can appreciate this product in all its nuances and hear the history of its tradition. Never again without it! Our Traditional Balsamic Vinegar of Modena PDO is a product that evolves and absorbs flavours throughout its maturation in barrels. Once bottled, it retains all its goodness for a long time, always remaining delicious and perfect to enjoy in combination with different dishes. It conquers just about everyone, even the finest palate. It even conquers by its appearance, as the gift pack on offer is eye-catching, with refined packaging in a traditional and unique design. In short, ideal for a tasty and elegant gift! Moreover, if you are looking for original and tasty food and wine favours, then you can ask us at Acetaia Marchi: we create the best favours with Balsamic Vinegar in Emilia-Romagna, so you can truly
From nobility to the modern world, Balsamic Vinegar and popular culture
Balsamic Vinegar is not just a condiment, it is much more: it represents <strong>the symbol of a culture</strong> and a tradition of our land, which has spanned the centuries to the present day. Indeed, today it remains one of the most celebrated and best known products in the world for its unmistakable flavour and rich history. Its preparation, handed down from generation to generation, represents a true Italian cultural heritage, which gives Balsamic Vinegar its iconic and distinctive characteristics. Discover in this dedicated article its noble origins and its evolution until it arrives on our table today. The noble origins of Balsamic Vinegar The earliest evidence of this extraordinary product dates back to the Middle Ages, particularly in the provinces of Modena and Reggio Emilia, which offered perfect climate and environmental conditions for the production of a Balsamic Vinegar of the highest quality. However, given the great sophistication of its preparation, it was by no means a product suitable for everyone, but was considered a true ‘nectar’ reserved only for noble families. The Dukes of Este, in fact, used it as a precious gift for their guests, as a symbol of social status and prestige. It is no coincidence that the first vinegar cellars were located inside noble palaces, in very private and constantly controlled environments. Ageing took place inside precious wooden barrels and only members of the most illustrious families could afford to keep this precious Black Gold for decades, when it finally reached perfect maturity. Moreover, the term ‘balsamic’ derives from the curative properties the product boasted, which is why it was also often used as a medicinal remedy. Balsamic in modern times, a pillar of our tradition The passing of the centuries has not deprived Balsamic of its status as a luxury product; however, from the 18th century onwards, it began to spread among the bourgeoisie. In addition, production techniques began to be transmitted from father to son like precious secrets, leading each vinegar cellar to develop its own distinctive style and preparation. It was not until the 19th century that balsamic vinegar began to be produced on a much larger scale and marketed not only in Italy but also abroad. Today, this sought-after product is considered one of the mainstays of Italian cuisine and has been able to gain international fame as a synonym for quality and tradition. It is appreciated for many reasons: for its rich flavour, but also for its role in premium gastronomy. The Role of Balsamic Vinegar in Popular Culture In Italy, this product remains an integral part of culinary culture. Families in the Modena area often still make Balsamic Vinegar at home, handing down the barrels from generation to generation and keeping the tradition alive. Moreover, it remains the main theme of various social initiatives, such as festivals and local fairs, where producers display their most precious vintages of Balsamic. Its presence in popular culture, however, does not stop there: in fact, Balsamic Vinegar has featured in numerous editorial publications and television programmes, where it is often associated with the elegance and prestige of Italian cuisine. In the vinegar cellars, it is still seen as a special product whose production steps require a great deal of patience, time and respect for the ingredients used. The Balsamic tradition into the future Despite being a product whose roots are deeply embedded in tradition, Balsamic Vinegar continues to evolve and look towards the future and new trends. Today, many chefs are experimenting in their restaurants with different combinations and ways of using it, coming up with new solutions to surprise the public. There are several examples that can be cited: Balsamic Vinegar used to marinate meat, or within gourmet cocktails and for aromatic solutions. But that’s not all: it is also used in gift packs as a gift for food lovers or even as food and wine favours to celebrate weddings, baptisms or communions, so that it can also be a protagonist in the special moments in the lives of its fans. At Acetaia Marchi we make the best wedding favours in Emilia-Romagna, completely customised and created according to your needs. Turn to our master vinegar makers for advice: you will not be disappointed! Balsamic Vinegar’s journey between tradition and innovation Balsamic Vinegar thus proves to be a perfect synthesis between history and modernity, tradition and innovation. From the banquets of medieval nobles to the tables of gourmet restaurants, this product continues to embody the essence of typical Italian craftsmanship and quality, keeping the culture and tradition of Emilia-Romagna alive and bringing with it a tale of passion and dedication. The choice of the best ingredients and the use of traditional techniques give Oro Nero di Modena all the characteristics that distinguish it from imitations, all guided by the care of master vinegar makers who follow every step of the production process. Trust Acetaia Marchi to experience the taste of tradition Thanks to the guided visits to the Acetaia that we organise, it is possible to witness at first hand the long production process that Balsamic vinegar requires, so that you can see how much care goes into each step to create this extraordinary product. The tours, which are available in different languages for artisanal Balsamic Vinegar enthusiasts from all over the world, begin with a relaxing walk through our vineyards, then move on to a visit of the places where it is prepared and end with an exclusive tasting session, which will give your taste buds an unforgettable experience. Thanks to this guided tour of one of Modena’s best vinegar cellars, you will be able to fully appreciate the work of the master vinegar makers. In addition, you can buy our products at our Bottega, guided by the advice of our expert master vinegar makers. Here you can taste all the products we prepare, so that you can choose the one that best suits your palate. If it is not possible for you to visit us in person, you can still have
Traditional Balsamic Vinegar of Modena PDO Extravecchio or Affinato? The Differences
The Traditional Balsamic Vinegar of Modena PDO is one of the most appreciated and imitated condiments of our territory, which since 2000 boasts the Protected Designation of Origin. This product counts admirers in Italy and around the world, and is a world-renowned and distinctive element of this territory. Precisely to keep alive the tradition and preparation linked to these splendid lands, we at Acetaia Marchi produce it exclusively with cooked grape must from the provinces of Modena and Reggio Emilia. Indeed, in order to obtain a product of the highest quality we have to reproduce particular climatic conditions in unique attics and follow a detailed step-by-step procedure handed down from generation to generation. We produce both types of Traditional Balsamic: Affinato and Extravecchio. These two products, much loved both in Italy and abroad, are characterised by a preparation derived from a very long tradition, and differ from each other in particular with regard to the ageing process. Let’s go into more detail in this article dedicated to the Black Gold of Modena and the characteristics of these two types! The preparation of Traditional Balsamic Vinegar of Modena PDO Balsamic vinegar is a product made from unfermented grape must and obtained by crushing, or pressing, the grapes. In particular, the grapes used to make balsamic vinegar must come exclusively from certain specific grape varieties, including Lambrusco, Ancellotta and Trebbiano. Its preparation begins between September and October, after the grape harvest, when the must is cooked in open jars over low heat, at a temperature between 85°C and 90°C. The duration of the cooking process varies depending on the type of balsamic vinegar to be obtained: for Traditional it is between 24 and 36 hours. The types of Traditional Balsamic Vinegar of Modena PDO As mentioned above, the two main categories of Traditional Balsamic Vinegar of Modena PDO are distinguished on the basis of their ageing, one of the preparation phases of the Black Gold of Modena and a key and fundamental moment that gives the balsamic its characteristic taste. The ageing of the product is determined by the time it spends inside the barrels. As the balsamic gets older, it is decanted into smaller and smaller barrels of different woods. The set of barrels is called a ‘battery’ and must consist of at least 4 pieces. Refining, on the other hand, is the process by which Traditional Balsamic Vinegar of Modena PDO becomes more and more 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 starting product to start. It takes another ten years of ageing in the various barrels to obtain a product that can be defined as ‘aged’. A traditional balsamic that has been matured in casks for at least 25 years is considered “extravecchio“. This type of product is taken annually from the smallest cask. Its production and bottling must follow the procedures set out in the product specification. The specifications oblige producers to bottle Traditional Balsamic Vinegar of Modena P.D.O. in 100 ml bottles, sealed on the cap with a numbered mark. The differences between Affinato and Extravecchio In short, the main difference between the two products is the ageing time, which is longer for extravecchio. This difference translates into a further distinction: that concerning flavour and consistency. Indeed, the longer ageing time means that extra-old Traditional Balsamic Vinegar of Modena PDO has a thicker consistency and a more aromatic and stronger flavour. In this case, aromaticity is defined by a tasting commission made up of 5 expert tasters who must be certified by the Chamber of Commerce of Modena. These professionals must score the visual appearance, aroma and taste of the product. Only after approval by the entire commission will it be possible to bottle and sell the vinegar with the designation 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, do not hesitate to try our products. At Acetaia Marchi, we offer our customers a very extensive catalogue, which certainly includes both the Affinato and the Extravecchio, both extremely pure and fine, characterised by an intense, deep, shiny black colour and endowed with a pleasant, harmonious acidity. In addition, we can offer various customised solutions and each time you will have a high-quality and unique Traditional Balsamic Vinegar of Modena PDO If you would like to celebrate a special moment in your life, we at Acetaia Marchi also prepare gift packs and food and wine favours, to ensure a touch of taste on any occasion and make every moment an unforgettable culinary experience. What to visit in Modena? Acetaia Marchi! If you are looking for something to do in Modena, then you absolutely must drop by our Bottega: here you will be welcomed by our expert master vinegar makers, professionals in the sector who will know how to advise you on the products best suited to your taste and palate. Thanks to the care and passion that drives us at Acetaia Marchi, we can always guarantee products of the highest quality, which you can try for yourself thanks to the guided visits to the vinegar cellar that we offer. After a relaxing walk through our vineyards accompanied by our knowledgeable guides, you can continue on to the vinegar cellar and participate in an exclusive tasting session, an unforgettable moment for your taste buds. The guided tours – available in several languages to allow connoisseurs from all over the world to appreciate this product in all its nuances – will allow you to enjoy a unique experience and immerse yourself in the history and long tradition of this extraordinary condiment to fully understand all the secrets of its traditional preparation. If, on the other hand, you are not from the area, don’t worry:
The production of Balsamic Vinegar: from past to present
Balsamic Vinegar is one of the most loved and well-known products in Italy and abroad, closely linked to the city of Emilia of which it is a symbol. Its production dates back to a long tradition, and has its roots in unsuspected places around the world. But today, how is the highly appreciated Black Gold of Modena produced? In this article we will tell you about the production of Balsamic Vinegar. From the past with its origins to the present with new processing techniques, all the way to our customers’ tables. Production in the past Balsamic Vinegar is viscerally linked to Modena and its territory. One cannot speak of one without mentioning the other, with its climate and its sugary grape varieties that have been appreciated since ancient times. Indeed, the anthenate of Balsamic Vinegar has its roots in the grape must and acetates that were already widely used in Mesopotamia, Palestine and Egypt. The use of must reached as far as Rome, where the ancient Romans created a kind of ancestor of balsamic. In fact, thanks to them, they began cooking grape must, an essential step in the production of Balsamic Vinegar. However, at first it was not used as a condiment: we have to wait some time for this practice, and there is a trace of this use in the Georgics of Virgil. The ancestor of balsamic has undergone several variations over time, and the production of the Balsamic Vinegar we know today is of a more recent nature, dating back to the XVIII century. In fact, the adjective ‘balsamic‘ began to appear in the records of the ducal inventories of the Reggia Estense di Modena in 1747. Over time, the techniques have been improved and passed down from generation to generation, allowing us to bring an exceptional condiment to today’s tables. Balsamic Vinegar of Modena achieved a very important objective some 30 years ago: in 1993 it received its first official recognition from the Ministry of Agriculture and then, in July 2009, came the official recognition of the I.G.P. by the European Commission. The Traditional of Modena, on the other hand, found its D.O.C. protection in 1986 and D.O.P. recognition in 2000. Balsamic Vinegar production: how is it done today? Two types of Balsamic Vinegar are born out of a thousand-year history: Traditional Balsamic Vinegar of Modena P.D.O. and Balsamic Vinegar of Modena P.G.I.. Both are made exclusively from grapes from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni from our province. The production of Traditional Balsamic Vinegar of Modena D.O.P.occurs using cooked grape must, without the addition of wine vinegar and thanks to lengthy refinement and/or ageing in bottles made from prized woods. In fact, after selecting the best musts, the cooking process begins in the best vinegar cellars in Modena over low heat in open vats. In this phase, the characteristic flavour of this product develops. Subsequently, with the refining and/or ageing phase, the barrels containing the product are arranged in batteries (usually consisting of 5 barrels) of different capacities (60-50-40-20-10 litres), and the balsamic is progressively transferred from one barrel to another. The casks can be made of oak, chestnut, juniper, cherry, mulberry, ash and acacia. The Balsamic Vinegar of Modena I.G.P., on the other hand, is made from a combination of cooked must and wine vinegar. The ageing and refining always takes place in barrels of various woods, however the timescale is shorter: it is, in fact, a period of 60 days to 2 years. The result is a product with an unmistakable taste and smell. Our production of Balsamic Vinegar: a visit to the vinegar works At Acetaia Marchi, we carry out each stage of production of Balsamic Vinegar with great care. A lot of care, a lot of passion and a high degree of attention to detail allow us to offer products that are genuine and capable of conquering every palate. After all, it takes all this and more to bring this delicious Italian excellence to our customers’ tables. We, however, do not feel the fatigue: preparing our Oro Nero makes us happy and satisfied, because we know the value of our work. If you are passing through the area and are wondering what to do in Modena, if you are curious and would like to learn more about the stages of production of Balsamic Vinegar and its long tradition, then you can book a visit to our Acetaia. This experience will give you the opportunity to immerse yourself in the history of balsamic and discover all the secrets of the producers. In fact, we offer various packages of visits in the vinegar cellar available in different languages, to show customers from all over the world every step of this fascinating production process. An immersive experience in the vinegar cellar Beginning with a walk through the vineyards, the role that this precious product has played and still plays today in the culture and cucine of Emilia-Romagna will be told. Visitors will also be able to take part in private tastings, where different varieties of Traditional Balsamic Vinegar will be on offer. With this experience, visitors will learn to distinguish the various tastes and aroma of the product, and the unique history that each type tells. Meetings with the masters acetai will then allow them to share their experiences and knowledge with their guests, and to satisfy all curiosities. Finally, to bring a piece of Modena into your own home and try a product of exceptional quality, at the end of your visit you can buy the products we prepare in our Bottega. Here, producers will be happy to advise their customers, answer their questions and explain all characteristics in detail. This direct relationship adds an invaluable value, making the experience unique and authentic. What to see in Modena: the Acetaia and its tradition A visit to the Acetaia is much more than just a tourist activity: it is a immersive experience in local history and culture, allowing
What to do in Modena: discovering the production of Traditional Balsamic Vinegar
For over a century, Acetaia Marchi has been involved in the production of Traditional Balsamic Vinegar of Modena PDO. Our products are highly appreciated by even the greatest connoisseurs in the sector. The production process involves numerous stages, the use of high quality raw materials and barrels made of precious wood. Let’s get to know this product on a general level and then talk in more detail about our production. We will also look at what to do in Modena: from walks in the vineyards to visits to the vinegar cellar. A traditional product and also PDO! Traditional Balsamic Vinegar of Modena has been protected by the PDO mark for more than twenty years, precisely since 17 April 2000. This is the date on which the European regulation for the protection of this product was approved. The production of Traditional Balsamic Vinegar of Modena PDO is based on the cooking of the grape must and subsequent ageing for a minimum of 12 years or ageing for a minimum of 25 years. The PDO mark is a guarantee In order to use the PDO mark, the production of Traditional Balsamic Vinegar must adhere to strict specifications, which protect this delicacy from the imitations that have often appeared on the market. The cornerstone of this specification is the use of must from only selected grapes from vines in the province of Modena. Among these vines we can name Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino and Occhio di Gatta. Therefore, if you want to know what to do in Modena, start planning a nice walk among these wonderful vines, followed by a visit to the vinegar cellar! The production of Balsamic Vinegar Once the musts have been selected, they are cooked over direct heat at a temperature of 84° for 12-14 hours in open containers. The crucial phase is the refining/aging, which must take place in wood casks made of oak, chestnut, mulberry, acacia, rubinia, juniper, cherry and ash (chosen for their aromaticity), stored in attics that are preferably not insulated. Temperature fluctuations are fundamental for the successful refinement/ageing process of Traditional Balsamic Vinegar of Modena PDO During all these years, the balsamic must rest in the vinegar cellar. What to do in Modena: our production of Balsamic Vinegar Inside the Acetaia Marchi, the barrels set up to mature and rest the traditional balsamic vinegar are divided into batteries, ordered from the largest to the smallest. The Oro Nero is progressively decanted from the largest to the smallest. Each is different 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 PDO to concentrate, reaching the organoleptic standards of colour, density, fragrance and flavour established by the specifications. After the years of refinement and ageing, the production of Balsamic Vinegar continues with the selection of products, carried out by a special commission of tasters. We offer our customers a high quality product, prepared using only grapes from our territory. We follow the specifications step by step and pay attention to every single stage of production. So, if you don’t know what to do in Modena, when you are here on holiday or just passing through, come and visit us in our acetaia: we will show you up close how Balsamic Vinegar is made.
Balsamic Vinegar of Modena IGP or Traditional DOP? Tips for cooking
When it comes to choosing between Balsamic Vinegar of Modena PGI (Protected Geographical Indication) and Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin), the options can seem abundant and complex. In this guide we are going to see what the main differences between the two are and offer some tips for use in the kitchen. Balsamic Vinegar of Modena IGP: a versatile ally Balsamic Vinegar of Modena IGP is a versatile choice as well as ideal for everyday use in the kitchen. Made primarily from cooked grape must and wine vinegar, and aged in wooden barrels, the PGI is known for its balance of acidity and sweetness. Its production follows certain procedures that ensure remarkable and appreciable quality from a taste point of view and beyond. How to use it in cooking Being versatile and suitable for everyday use, you can use this seasoning to elevate the flavors of many dishes. Below is a list from which to take inspiration: Mixed salads and grilled vegetables – Balsamic Vinegar of Modena IGP is a perfect accompaniment to mixed salads and grilled vegetables. Its balanced flavor adds a delicious sweet and sour note to any dish. Cheeses -It proves perfect on aged cheeses such as parmesan or pecorino. It allows you to create more colorful cutting boards and offer guests a sophisticated and special combination of flavors. Marinades for meat – IGP makes an excellent base for meat marinades. Its mild acidity and complementary sweetness impart flavor without overpowering the taste of the meat. Primi piatti – Particularly in risotti, IGP balsamic presents itself as an outstanding ingredient. Traditional Balsamic Vinegar of Modena DOP: elegance and tradition The Traditional Balsamic Vinegar of Modena DOP is also the result of artisanal and traditional production. Sourced from cooked must and aged in fine wooden barrels (for many years longer than the other type of balsamic), this vinegar is characterized by greater density and a more full-bodied and complex flavor than Balsamic Vinegar of Modena IGP. Its production is strictly regulated, guaranteeing consumers a high-quality product. How to use it in cooking Given its characteristics, Traditional DOP proves perfect for more refined dishes and even gourmet dishes. It is excellent on grilled meat and fish and even on carpaccio. Its aromatic complexity adds flavor to the dish and offers a unique organoleptic experience. This balsamic is also suitable for pairing with fruit (especially on strawberries) and with ice cream. It is also ideal with fine cheeses such as gorgonzola and taleggio cheese. Some practical tips for using Aceto Balsamico di Modena IGP and Aceto Balsamico Tradizionale di Modena DOP Whatever the dish to be enhanced, it is important to consider that both vinegars have intense flavors. So it is advisable to use them in moderation: you can start with a few drops and add more gradually according to your tastes. Doing so will not risk overpowering the other flavors, but will only enhance them. It should also be remembered that everyone has their own culinary preferences. Therefore, it is a good idea to experiment with different combinations until you find the ideal pairings for your palate. Finally, do not forget to invest in high-quality vinegars made by producers who follow traditional techniques passed down from generation to generation. The quality of the ingredients will be reflected in the end result, and thus in the taste and texture of the dish. You can find Traditional Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP directly in our Bottega, located a short distance from the center of Modena. We look forward to welcoming you
Traditional Balsamic Vinegar of Modena PDO: the centuries-old history of many families
Balsamic Vinegar is not a modern invention, but a very ancient tradition linked to the Modena area that has its roots in ancient times. And today it is one of the symbolic products of Italian cuisine and Made in Italy. When you talk about Traditional Balsamic Vinegar of Modena PDO, you are referring to an elite product, a true jewel of Italian production that carries the name of the Bel Paese (Beautiful Country) high. A little history of Balsamic Vinegar Already in Virgil’s Georgics, the custom of cooking must was mentioned, but it was not until September 1046 that ‘that famous vinegar‘, as described in the accompanying letter, was reliably recorded, when the Marquis of Tuscany Bonifacio sent King Henry III, the future Emperor of Germany, a bottle of the precious nectar. The tradition of giving Balsamic Vinegar as a gift became more and more popular, century after century, and aristocrats very often gave it as a gift as an absolutely precious product. Century after century, the city of Modena became so renowned at all courts for this particular product that, by the end of the 16th century, documents can be dated in which the Ducato Estense speaks of Traditional Balsamic Vinegar of Modena as an enrichment for the tables of all aristocrats. Traditional Balsamic Vinegar of Modena: today as yesterday The tradition of Balsamic Vinegar in the Modena area is very old, as we have seen, and has enjoyed the favour of connoisseurs for centuries. A true legend for discerning palates. To defend this prestige, many families, generation after generation, have dedicated themselves to maintaining this historic tradition. The Modena area is in fact rich in vinegar factories with a family history that is inextricably linked to history, with a capital S, and to the development of vinegar processing. Even today, Balsamic Vinegar of Modena is considered a true resource of the land to the extent that it is commonly referred to as the Black Gold of Modena. The pinnacle of pinnacles, as far as balsamic vinegars are concerned, is to be considered the Traditional Balsamic Vinegar of Modena PDO, the true benchmark of high quality. To produce this type of vinegar, it is necessary to scrupulously comply with all the directives of the infamous ‘Unique Production Regulations‘ that regularise every stage of processing. The preparation must be absolutely natural, artisanal and traditional. Not only does this type of product have to undergo a major refining or ageing process to offer its unmistakable flavour. The market for balsamic vinegars offers various certifications and the quality varies greatly according to them. For example, for Traditional Balsamic Vinegar of Modena PDO there is the certification ‘extravecchio‘ that guarantees an ageing of at least 25 years. One can well imagine that this type of processing leads to the development of bottles of absolute value that can be considered true masterpieces that will give taste to even the most refined and sophisticated tables. Just a few drops of the precious nectar will suffice to give meaning to any dish, to embellish any dish, to make any delicacy special, to fascinate even the most discerning palate.
Racking and backfilling: how the production of Traditional Balsamic Vinegar of Modena PDO works
The Balsamic Vinegar of Modena PDO is a product of the highest quality characterised by a special and long period of refinement and ageing, absolutely proven and certified. A versatile vinegar with a unique and unmistakable flavour and a very deep, intense and shiny black colour. Traditional Balsamic Vinegar of Modena PDO is able to make all kinds of dishes even more special and represents an excellence of Italian gastronomy. The quality of this product derives precisely from the production methods of the ancient vinegar factories, which scrupulously follow the Single Production Regulation, natural, artisanal and traditional preparation. First steps in the production of Balsamic Vinegar of Modena The production of Traditional Balsamic Vinegar of Modena PDO starts with the grapes, which must be produced within the province of Modena and carefully monitored to obtain quality fruit. The typical grape varieties used for this product are Lambrusco, Trebbiano, Ancellotta, Sauvignon, Berzemino, Sgavetta, and Occhio di Gatta. . Then, by gently crushing the grapes, the fresh must with a pleasant, clean taste is obtained, which is then transferred to the typical cooking cauldrons where it is transformed into cooked must, cooking very slowly at over 80 °C. At the end it is thus possible to obtain a concentrated must with a typical dark colour. fermentation and racking The cooked must obtained from the stages described above is then decanted into the special diamis tanks, in which the yeasts naturally present in the vinegar cellar begin the alcoholic fermentation. The sugar is then slowly and gradually transformed into alcohol, resulting in the so-called base wine. Obviously, this fermentation process is carefully controlled by master vinegar makers so that everything proceeds correctly. Following the alcoholic fermentation, the most complicated phase in the production of this vinegar begins, which generally takes place in the spring and winter months: the acetic fermentation. The base wine is decanted into wooden mother barrels and here it is mixed with a third of aged Traditional Balsamic Vinegar of Modena PDO, rich in vinegar bacteria. The alcohol part thus begins fermentation in vinegar until the basic vinegar is created. When the product reaches the appropriate acidity, over a period of time that can vary from one to two years, it is transferred to special batteries made of different woods of different sizes. During the winter and then the spring period, classic racking is carried out to restore the level of the product in the barrels that has evaporated in the previous summer. This starts with the smallest cask and continues up to the largest cask. The latter can eventually be filled with the basic vinegar from the mother casks, remembering that these casks should never be filled more than 3/4 full to maintain good air contact. Tasting Once the production of Traditional Balsamic Vinegar of Modena PDO is complete, it is taken to the Consortium for Protection, which is responsible for carrying out all the appropriate checks in agreement with the Modena Chamber of Commerce. The tasting commission assesses its suitability and, after a positive outcome, the product is bottled directly at the Consortium. This results in two products: a aged vinegar, aged for a minimum of 12 years, and a extra-aged vinegar aged for a minimum of 25 years.
The difference between Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.
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 PDO and Balsamic Vinegar of Modena PGI. PDO Traditional Balsamic Vinegar of Modena and PGI 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 IPG 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 PDO In fact, the minimum period of time required by the relative regulations is 60 days and the maximum is 2 years. What 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 PGI The vines used are Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and other PDO 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 PDO has a more intense and pronounced flavour and consistency than Traditional Balsamic Vinegar of Modena PDO and the aroma of Traditional Balsamic Vinegar of Modena PDO is also more pronounced than that of Traditional Balsamic Vinegar of Modena PDO. 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!