Among the most recognizable products in the world, we find one from Modena: traditional balsamic vinegar from Modena PDO. Created from local tradition, not everyone knows how it’s made. In this article, I will explain the entire process of creating traditional balsamic vinegar from Modena PDO. As a protected designation of origin, all production phases must take place in the province of Modena. Traditional balsamic vinegar from Modena PDO must be dark brown and shiny, made in attics where seasonal temperature changes alternate between hot and cold.

Production Phases:

1. The Grape
- Grapes must be produced in the province of Modena, not exceeding 160 quintals per hectare to ensure quality.
- Varieties used: Lambrusco (all varieties), Ancellotta, Trebbiano (all varieties), Sauvignon, Sgavetta, Berzemino, and Occhio di Gatta.

2. Fresh Grape Must
- Must is obtained by crushing grapes naturally without additives.
- Pressing must be soft, not exceeding 70% of the must/grapes to obtain prime must, which has a clean and pleasant taste.

3. Cooking
- The must is transferred to typical cooking pots, where it slowly cooks at 80 degrees Celsius, concentrating and forming its typical brown color.
- The foaming process during cooking strains out impurities, resulting in cooked must.

4. Alcoholic Fermentation
- The cooked must is poured into carboys where naturally present yeasts start the fermentation process, transforming sugar into alcohol, creating base wine.
- Fermentation is monitored to avoid turbulence, which could create undesired flavors.

5. Acetic Fermentation
- During winter and spring, the base wine is poured into wooden barrels called mother barrels.
- The base wine is mixed with at least a third of traditional aged balsamic vinegar from Modena PDO, rich in vinegar bacteria.
- Alcohol transforms into vinegar, producing the vinegar base.

6. Transfers
- After reaching the right acidity, typically after one or two years, the product is transferred to wooden casks.
- Casks of different types of wood and sizes are used in an orderly fashion.
- During winter and spring, vinegar is transferred to replenish evaporated product from smaller to larger barrels, ending with refilling the largest barrel with base vinegar from the mother barrels.
- Barrels are never filled more than ¾ to ensure proper air contact.

7. Tasting Committee
- The product is brought to the Consorzio di Tutela (Consortium of Protection) and the Chamber of Commerce of Modena for taste testing.
- If authenticated and deemed suitable, the product is bottled directly by the consortium.

8. The Bottle
- The final product is sold in the traditional 100ml bottle designed by Giorgetto Giugiaro.
- Bottles are numbered, authenticated, and guaranteed for maximum quality.
- Two products are offered: one aged between 12 and 24 years, and one extra-aged for over 25 years.

Our two products are available at this link: 

• Traditional Balsamic Vinegar of Modena 100 ml

• Traditional Balsamic Vinegar of Modena Extravecchio 100 ml