Project Description

Visit and tasting in the Acetaia in Modena

The Traditional Balsamic Vinegar of Modena DOP represents the noblest expression of the Modena land, of work and human passion and the ancient production methods have been handed down from generation to generation.

It is one of the most popular Italian products in the world, renowned for its dark brownish color, its density, and its pleasantly sour and well-balanced taste. Its deep hints often vary according to the type of wood chosen during the aging process.

The name of the balsamic vinegar is inextricably linked to the Modena region, where Roman settlers discovered and appreciated the fertility of the area. Here could be found sugary grape vines, ancestors of the current Lambrusco and Trebbiano. Not suitable for aging or storage, the ancient inhabitants of the area tried to boil the must in order to avoid fermentation and winemaking operations. There are countless quotes from Cicero, Pliny and Virgil, who narrated this process, along with the maturation procedure in wooden barrels.

Over centuries, the ripening technique has constantly evolved making Modena vinegar a particularly valuable product. In fact, in the mid-18th century, the term “balsamic” appeared for the first time in the registers of the Estensi winery. The adjective was clearly linked to the particular healing properties of the product, used against the plague or to combat migraines. Over centuries, balsamic vinegar has received more and more appreciation in the international food and wine critic, up to obtaining the DOP recognition from the European Community in 2000.

This experience will allow you to visit an ancient vinegar factory in a totally accessible path and discover all the qualities of balsamic vinegar as well as the various differences between denominations and aging.

A bilingual expert will show you in detail all the stages of the production process: from the pressing of the grapes to the boiling of the must, to the aging process in wooden barrels. The quality is influenced by the variety of the vinegar, different in age and aromas, and the aging process, which can last up to 25 years.
By the end of the tour, you will have the opportunity to taste this precious product aged in special woods of local plants, many of which are nowhere to be found anywhere in the world.