A guided tour to discover balsamic vinegar

When we talk about true Balsamic Vinegar, the D.O.P. and I.G.P. one, the connection with the city and the entire province of Modena is instinctive and immediate. Here, in fact, are wonderful vineyards that produce grapes characterised by the right concentration of sugars and acidity. These grapes prove to be a raw material of absolute excellence for the production of Balsamic Vinegar.

If you would like to treat yourself to a stage of wine and food tourism or a visit that is an inimitable sensory experience in terms of taste and content, then we recommend that you book a visit to our vinegar cellar. You will be won over by what you see, hear and taste!

A visit that will tell you a fascinating story

The origins of Balsamic Vinegar of Modena go back as far as the ancient Romans. The Romans cooked grape must to make a tasty condiment for dishes that would keep for a long time. In those days, balsamic vinegar was not yet what we know today, but it was a much-appreciated product, considered a valuable sweetener and also a valuable medicine.

It took until the 11th century to find a documented link between Balsamic Vinegar and Modena. From that period onwards, the testimonies have multiplied to the point of being intertwined with the history of important noble families known in our territory in the past. There are some who loved and encouraged the production of this condiment!

Since the mid-nineteenth century, this food and wine product has been the undisputed star of many tables... In more recent history, balsamic vinegar has been awarded the well-deserved and prestigious D.O.P. and I.G.P. recognitions, as well as many awards in Italy and around the world. During a guided tour of our acetaia we will tell you the most important parts of this history and also of our history!


Between taste, tradition and culture

During a visit to the acetaia, it is possible to get to know and admire the entire production chain. You will observe the vineyards and then enter the places where, with the skilful mastery handed down from generation to generation, everything takes place. The pressing of the precious grapes, the cooking of the must and its transfer to barrels made of aromatic precious woods. It is in these barrels that ageing takes place.

You will have the opportunity to understand and appreciate the value of Traditional Balsamic Vinegar of Modena P.D.O. and of Traditional Balsamic Vinegar of Modena I.G.P. You will be able to get to know the work, patience, perseverance, dedication and determination from which they are born and which explain the characteristics that have made them famous and inimitable.

We look forward to seeing you in our vinegar cellar!

As you will have understood, a visit to our vinegar cellar will give you the opportunity to get to know - in all respects - the Black Gold of Modena. You can taste it in a simple way and, if you wish, you can discover the taste of a whole series of delicious preparations in which balsamic is the protagonist. There are so many local delicacies that are enriched with Balsamic Vinegar!

What we are proposing is a veritable gastronomic journey: you will be able to rediscover the flavours of tradition... It will be up to you to decide whether you prefer the fragrance and consistency of Balsamic Vinegar of Modena P.D.O. or whether you like the classic or organic version of P.G.I. We are waiting for you!


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.