Balsamic Vinegar of Modena is made from partially fermented, cooked or concentrated grape must. The grapes come exclusively from the grape varieties Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Wine vinegar and an aliquot of vinegar at least 10 years old are added to the must.

The processing of Balsamic Vinegar of Modena takes place using the classic acetification method using selected bacterial colonies or slow ‘chip’ vinegar. The next stage is refinement: both the latter and the former take place in barrels, casks or vats or in fine wood such as oak, chestnut, oak, mulberry and juniper.

The minimum ageing period is 60 days, counted from the moment when the raw materials, mixed together in the right proportion, are sent for processing. At the end of refinement, the product obtained is subjected to an analytical and organoleptic examination by a group of expert technicians and tasters: this is the step that must be passed before the product can be certified as Balsamic Vinegar of Modena.

During this tour you will have the unique opportunity to taste different samples of Traditional Balsamic Vinegar at various stages of processing, being able to grasp the evolution of flavours and aromas over the years.

You will walk through the different rooms of the vinegar cellars, immersing yourself in the vision of the batteries of Traditional Balsamic Vinegar of Modena, a sensory journey that will allow you to fully appreciate the craftsmanship and mastery behind this extraordinary product.