The Traditional Balsamic Vinegar of Modena PDO

How you get it

The Traditional Balsamic Vinegar of Modena PDO is ONLY obtained from cooked autochthonous grape must from Modena (Ancellotta, Berzemino, Lambrusco, Occhio di Gatta, Sauvignon, Trebbiano, Sgavetta, in addition to other RDO and RGDO varieties), without any added substances.

It is obtained through a long and careful evolution inside groups of casks of different sizes and arranged in decreasing order. For centuries, those casks – called “Batteries” – have traditionally been preserved and placed in the attics of houses.

After at least 12 years the vinegar drawn from the smaller casks can be defined “TRADITIONAL” Balsamic Vinegar of Modena, after 25 years it is termed “EXTRA-OLD” Balsamic Vinegar of Modena (always pursuant to the rigorous PDO regulations).

Grape must: the unique ingredient directly from our organic grape

Traditional Balsamic Vinegar of Modena is always and exclusively drawn from the smallest cask and accounts for 3% of the whole reserve.
Every year, in order to top up the levels, small quantities are skilfully replaced by transferring vinegar from the larger casks to the smaller ones according to very strict criteria.

Natural climatic changes determined by the alternating seasons promote the natural biological processes of alcohol fermentation, acetic bi-oxidation and enzymatic lysis which create the texture and complex aromas of balsamic vinegar.

Long, endless maturing, concentration and ageing processes complete the full development of the product in perfectly balanced harmony and lead to the sweet and sour character of Traditional Balsamic Vinegar of Modena PDO.
The final bottling quality is checked for each single lot under the strict monitoring of an ad-hoc tasting board

A slow and wise evolution

The quality standards

The PDO quality recognition

The Traditional Balsamic Vinegar of Modena (TBVM) is the perfect sublimation of inimitable perfumes, aromas and flavors

Aged following special procedures, it is only obtained in the territories of choice through the passage into old wooden barrels chosen: these are the basic elements essential to obtain the PDO quality award assigned by MIPAAF (Italian Ministry of Food Agricultural Policies and Forestry).

The characteristic cruet, defined by law, especially designed by “Giugiaro Design” and only available in the 100-ml format, ensure full compliance with the P.D.O. regulations throughout the whole production chain, as well as high quality standards in terms of organoleptic parameters, which are regularly checked for each bottling batch so that consumers are fully guaranteed.

The perfect sublimation of perfumes

Quality certification

A product of excellence

The small label on the cruet is the symbol of the “Acetaia” manager who has skilfully interpreted and interacted with the elements of nature to contribute to produce Traditional Balsamic Vinegar of Modena: the grape must (the only ingredient), the wooden casks (the containers) and the fermentation, maturation and ageing processes (the natural microbiological transformations).

At ACETAIA DEL CRISTO we are fully aware of and strongly believe in these values, as clearly shown by the important awards received by our label and selection in the course of the years.

The Quality Expression