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.

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.