It all starts with the grape harvest. Then comes the ritual of harvesting and fermentation. Natural rhythms, combined with the human touch, transform what nature has created into high-quality products. It's like a small miracle. We are talking about Acetaia Guerzoni’s products, which combine respect for nature, a long tradition, and high-quality ingredients and processes.

Today, we begin a journey into the heart of the company to get to know this unique Italian enterprise up close. We start by discovering the Aceto Balsamico di Modena IGP Oro. Let's begin with a fundamental distinction to help the reader understand what we mean when we talk about IGP and DOP vinegar. There are three production regulations: Traditional Balsamic Vinegar of Reggio Emilia DOP, Traditional Balsamic Vinegar of Modena DOP, and Balsamic Vinegar of Modena IGP. There is also another category of products that are not regulated, known as condiments.

The difference between DOP and IGP products is as follows: in the case of DOP, both processing and marketing take place in the specific territory; whereas for IGP products, not all components of the product come from the territory. Another important difference is that the two traditional DOP products are made only from cooked must. In contrast, the IGP product must be made with the addition of wine vinegar and sometimes caramel or preservatives such as sulfites. Therefore, the production cycle is different between the two categories.

One of Guerzoni's most popular products, the Aceto Balsamico di Modena IGP Oro, is made by blending cooked must (aged over 12 or 25 years) produced using the traditional direct-heat method, fermented and mixed gradually with wine vinegar, and aged in fine oak barrels. Guerzoni does not add any preservatives or coloring agents. The product is 100% high quality, using a selection of grapes from Guerzoni's organic and biodynamic vineyards exclusively in the province of Modena.

This balsamic vinegar has a remarkable density, with a perfect balance between acidity and sweetness, highly recommended for complex and refined dishes. It is ideal for use as a sauce for cheese, fruit, and ice cream. All fine balsamic vinegars should not be cooked; otherwise, they will lose their fragrance and acidity.