Aceto Balsamico Tradizionale di Modena

Traditional Balsamic Vinegar of Modena, D.O.P (Denominazione di Origine Protetta), is uniquely different from all other vinegar based condiments. Unlike ordinary vinegar, which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice. Grapes are grown, harvested, crushed and their liquid – the “must” – is cooked in an open vat over fire for 24 hours. All on site at the Villa San Donnino. The “mosto cotto” is stored in stainless steel vats from late October to mid-February. At this time after a quantity of fully aged vinegar is decanted from the batteria in the Acetaia, the recently cooked juice is added. The barrels are kept in a vinegar loft – Acetaia – where over a number of years, the precious liquid inside is lovingly cared for through a special technique, the Solera method, which involves transferring and topping off through a series of larger to smaller barrels, the batteria.

Aceto Balsamico Tradizionale di Modena, D.O.P., Affinato (Aged) is aged for a minimum of 12 years, Extra Vecchio (Extra Old) is aged for a minimum of 25 years. Aceto Balsamico Tradizionale Di Modena, D.O.P. Riserva Oro (Gold Reserve) is aged over 100 years. We are very pleased and fortunate to offer these treasures of Modena, from the Villa San Donnino, at FIORE.