For over a century, Acetaia Marchi has been dedicated to the production of Traditional Balsamic Vinegar of Modena DOP. Our products are highly appreciated even by the greatest connoisseurs in the field. The production process involves numerous stages, the use of high-quality raw materials, and fine wooden barrels. Let’s get to know this product in general and then discuss our production in more detail. We will also see what to do in Modena: from walks in the vineyards to visits to the acetaia.
A traditional product and also DOP!
Traditional Balsamic Vinegar of Modena has been protected by the DOP mark for over twenty years, specifically since April 17, 2000. This is the date when the European regulation for the protection of this product was approved. The production of Traditional Balsamic Vinegar of Modena DOP is based on the cooking of grape must and subsequent aging of at least 12 years or a minimum aging of 25 years.
The DOP mark is a guarantee
To use the DOP mark, the production of Traditional Balsamic Vinegar must adhere to a strict disciplinary, which protects this delicacy from imitations that have often appeared on the market. The cornerstone of this disciplinary is the use of must from only selected grapes, coming from the vineyards of the province of Modena. Among these vineyards, we can mention 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 vineyards, followed by a visit to the acetaia!
The production of Balsamic Vinegar
Once the musts are selected, they are cooked over direct heat at a temperature of 84° for 12-14 hours in open vat containers. The crucial phase is the aging, which must take place in wooden barrels made of oak, chestnut, mulberry, acacia, robinia, juniper, cherry, and ash (chosen for their aromaticity), stored in attics preferably not insulated. Temperature fluctuations are essential for the success of the aging process of Traditional Balsamic Vinegar of Modena DOP. During all these years, the balsamic vinegar must rest in the acetaia.
What to do in Modena: our production of Balsamic Vinegar
Within Acetaia Marchi, the barrels designated for maturing and resting the traditional balsamic are divided into batteries, ordered from the largest to the smallest. The Black Gold is progressively transferred from the largest to the smallest. Each of them is different in capacity, but also in the type of wood (oak, chestnut, cherry, juniper, etc.) used to make it. The progressive transfers allow Traditional Balsamic Vinegar of Modena DOP to concentrate, reaching the organoleptic standards of color, density, aroma, and flavor established by the disciplinary.
Once the aging years are reached, the production of Balsamic Vinegar continues with the selection of products, carried out by a special tasting commission. We offer our customers a high-quality product, prepared with only grapes from our territory. We follow the disciplinary step by step and pay attention to every single phase of production. Therefore, if you don’t know what to do in Modena when you are here on vacation or just passing through, come visit us at our acetaia: we will show you up close how the production of Balsamic Vinegar takes place.
