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Traditional Balsamic Vinegar of Modena PDO

Traditional Balsamic Vinegar of Modena PDO


What is Traditional Balsamic?

“The real Traditional Balsamic Vinegar of Modena is produced in the area of ​​the old estates of Estensi.

It is obtained from a cooked grape must. It’s matured by slow acidification and derived from natural fermentation. With a growing concentration through very long ageing. It is carried out in a series of tubs of different woods without the addition of aromatic essences.

Dark brown, full and shiny. It shows its density in a correct and fluid syrup.

It has a characteristic and complex aroma. Likewise, it’s penetrating, with an evident but pleasant and harmonious acidity.

With a traditional and unique sweet and sour taste, well-balanced. It is generously full. Savoury with velvety tones in accordance with its own olfactory characteristics.”


With a production of only 90/100 thousand bottles per year, it is the finest vinegar among the balsamic vinegars of Modena

The adjective Traditional is determining! It identifies at its best the black gold of Modena, the original one, the artisanal product which is produced on a very small scale. The traditional ingredient that Modena’s people use in their dishes and that is always present on their tables. 

Traditional Balsamic Vinegar or ABTM is a fine high artisanal quality product; its production process is ruled by a very strict disciplinary of production and the final product is certified and bottled by the Consortium in the exclusive bottle created by the Italian artist Giugiaro. 

The product is the result of the fermentation of cooked grape must, its sole ingredient, which after a long aging period becomes a gastronomic excellence with unique characteristics. 

The law foresees two minimum aging periods:

ABTM P.D.O.: aged at least 12 years
ABTM P.D.O.: Extra old: aged over 25 years

Important: the product must be used raw

The importance of Balsamic for Italy

The importance of Balsamic for Italy On 18 June 2021, the Consortium of Traditional Balsamic Vinegar of Modena and the Consortium of Balsamic Vinegar of Modena met with Senator Gian Marco Centinaio; Undersecretary for Agricultural, Food and Forestry Policies, and with the Honorable Benedetta Fiorini; Secretary of the Productive Activities, …

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Balsamic Vinegars Glossary A to C

balsamic vinegars

Balsamic Vinegars Glossary A to C. To understand how the production of Balsamic Vinegar of Modena takes place, we want to list a small glossary concerning the terms, tools, objects and terminologies commonly used in the Acetaie from Modena. If you are interested in how to make Traditional Balsamic Vinegar …

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Balsamic Vinegar alternatives. Taste aspects

Balsamic Vinegar alternatives

Balsamic Vinegar alternatives: don’t exist. Traditional Balsamic Vinegar of Modena PDO is a unique product and it is not possible to compare it with other alternative products. It is composed only of one ingredient, the cooked must, but its complex structure and organoleptic nuances are carefully observed and evaluated. A …

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Making Balsamic: Olfactory aspects

Making Balsamic

To find a great Balsamic Vinegar of Modena is important to not underestimate your sense of smell. Making Balsamic: olfactory aspects. We will never get tired of telling you about the characteristics that make this product unique. It is and excellence made unique by the multiple cares and attentions that …

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Balsamic Vinegar: Visual aspects

balsamic vinegar: visual aspects

Balsamic Vinegar of Modena, how to recognize it? Balsamic Vinegar: visual aspects, is a living product, every Traditional has different characteristics. As we have already seen in previous articles, each of its production phases can dictate organoleptic differences to the final product. They also will determine its quality. A careful …

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