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 D.O.P. 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 D.O.P!
Traditional Balsamic Vinegar of Modena has been protected by the D.O.P. 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 P.D.O. 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 D.O.P. mark is a guarantee
In order to use the D.O.P. 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 P.D.O. 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 P.D.O. 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.
