The TRADITIONAL BALSAMIC VINEGAR OF MODENA is obtained from the musts of grapes coming from the vines of Lambrusco, Ancellotta, Trebbiano, Sauvignon and Sgavetta, cultivated in the province of Modena in the area situated between the Secchia river valley and the left of the Reno river. It is forbidden the use of musts added with any additive or other substances. the cooking of the must has to be on direct flame in an open pot, and then the exctract obtained from the first cooking is subjected to the sugary and acetic fermentation without adding any substance except for the possible grafting of the bacterial colonies known with the name of “MADRE" (mother).
The acetification is done in barrels of different woods, durmast, chestnut, ash tree, cherry tree and mulberry tree , they are arranged in set of 5/6 casks each. After few years of aging , in the cold season, takes place the operation called “RINCALZO" (ridging). A small quantity of mellow vinegar is taken out from the smaller barrel and this quantity is replaced by other product taken from the second smaller barrel, and this is repeated for all the barrels until the biggest one, that is filled up by cooked must of the present year.
The barrels of vinegar are usually placed in the attic in order to have the right temperature range, hot in summer time and cold in winter time, that favours the ripening, the refining and the aging of the product.

THE PROTECTION

This consortium is not in charge of the marketing of the products but it has to control the quality of it, in order that it can be titled as TRADITIONAL BALSAMIC VINEGAR OF MODENA of denomination of controlled origin (D.O.C.)

Via F. Baracca, 6 - 40033
Casalecchio di Reno,
Bologna, Italy
Voice: +39 059 300331
Fax: +39 02 700447876