International conference on vinegar ageing on 8 March: numerous experts in Modena

On Saturday, 8 March 2025, the Leonelli Hall of the Modena Chamber of Commerce hosted the first International Conference on Vinegar Ageing. The purpose of this event was to answer the question of how the production process of Traditional Balsamic Vinegar in the territories of the ancient Duchy of Este differs from that of vinegars from other countries around the world.

This event was the perfect opportunity for the international experts gathered here, led by Enrico Corsini, President of the Consorzio Tutela Aceto Balsamico Tradizionale di Modena (Consortium for the Protection of Traditional Balsamic Vinegar of Modena), to share many ideas, insights and comparisons. In this in-depth analysis, we explore all the topics covered during this interesting initiative.

An international scenario in the home of balsamic vinegar

For the first time, numerous teachers and experts in the field met for a direct discussion on the art of ageing vinegars and, of course, the perfect setting could only be the city of Modena, the capital of the production of ‘Black Gold’, recognised as a product of excellence in our country and around the world, by professionals and non-professionals alike. This experience proved to be unique and essential in helping producers and the economic system to look to the future with confidence.

Each speaker was able to recount first-hand the complexity of global vinegar production, offering a varied and diverse overview, in which Traditional Balsamic Vinegar of Modena PDO O.P. stood out for its unique and inimitable production method, an art of ageing that represents the history and culture of this region throughout the world.

The uniqueness of Traditional Balsamic Vinegar of Modena D.O.P.

Traditional Balsamic Vinegar of Modena PDO is a gem and shows substantial differences in the maturation and ageing processes compared to other vinegars around the world, such as those from China and Spain. The Black Gold of Modena matures in the battery using the centuries-old technique of decanting and topping up, thus achieving a perfect balance between wood, time, seasons and the art of ageing the only ingredient used, namely cooked must.

The analyses and interventions have highlighted these issues in order to better emphasise the immense value of this product, highlighting how the ageing time (AT) actually represents the average age of the vinegar contained in each individual barrel of the battery. This parameter (together with the choice of wood used to make the barrels in the battery, the technique used for racking and topping up, and the quality of the cooked must, which comes exclusively from the Modena area) is another of the distinctive and determining factors in the production of Traditional Balsamic Vinegar of Modena PDO.

In fact, many agri-food products undergo a process of seasoning, refinement and ageing in order to achieve excellence in quality, each according to specific preservation methods, in dedicated locations and for the necessary amount of time. In the specific case of Traditional Balsamic Vinegar of Modena, the cooked must is aged in rows of barrels, following the annual practice of decanting and topping up for decades, with a minimum of 12 years but as long as 25 years for Extra Vecchio.

Experts discuss the topic of ageing

Looking at the presentations, it was clear that particular emphasis was placed on the fact that, over time, significant changes occur in the initial products and ageing is the measure of these changes during the period spent in the barrel battery. In particular, two academics from the University of Cordoba shared their experiences on the production of Spanish vinegars: Juan Carlos Garcia Mauricio, professor of Microbiology, and Professor Isidoro Garcia, who specialises in Inorganic Chemistry and Chemical Engineering. The latter spoke on the subject of Spanish vinegars, focusing on processing and ageing methods.

Gilberto Barbieri spoke on the ageing of Chinese vinegars, recounting some of his experiences in the Asian country, while Pasquale Massimiliano Falcone, professor of Food Science and Technology at the Polytechnic University of Marche, discussed viscosity as a distinctive feature and indicator of quality in Traditional Balsamic Vinegar of Modena PDO. Throughout the event, the winning products of the Cordoba International Competition were on display, along with a few bottles of Traditional Balsamic Vinegar of Modena PDO that won the Batterie d’Eccellenza competition and some examples of vinegar produced in China.

The importance of balsamic vinegar, a symbol of Made in Italy

This special event was a true celebration of this product, which is widely consumed and appreciated in Italy and abroad. A symbol of excellence and quality, Modena’s Black Gold was once again the star of the show, and its unmistakable taste was recognised as the undisputed representative of Made in Italy. The International Conference on Vinegar Ageing is further confirmation of the fame of this product, which has admirers all over the world, people curious to learn all the secrets of its preparation.

For this reason, we at guided tours of the vinegar cellar, available in several languages (including English, French, Spanish and Polish) to satisfy the curiosity of many lovers of the product. With the tours of Acetaia Marchi, one of the best vinegar cellars to visit in Modena, you can take a relaxing walk through the vineyards, where it all begins, and then move inside the factory, where our skilled master vinegar makers will tell visitors all about the steps involved in making balsamic vinegar.

What to visit in Modena? Our vinegar cellar!

After the tour, you can stop off at our shop, where visitors can purchase some of our specialities. Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vinegar of Modena PGI, Balsamic Vin product_cat=condiments-and-creams-based-on-balsamic-vinegar-of-modena-i-g-p‘>Balsamic Condiments, Traditional Balsamic Vinegar of Modena D. O.P. and various gift packs for special occasions: these are just some of the products you can find in our vinegar cellar or on our e-commerce site. Our production is characterised by ingredients of excellent quality and a totally traditional preparation method, handed down from generation to generation to keep the unmistakable flavour of balsamic vinegar intact.

For your wedding, christening or communion, we also create the best food and wine favours in the whole of Emilia-Romagna, totally personalised and tailor-made to your requirements, so you can bring a piece of tradition to these special moments. If you want to try our quality, all you have to do is choose Acetaia Marchi: our passion will take you on a sensory journey you will never forget. Don’t miss out!