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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 boiling of grape must as a key element for the Balsamic Vinegar

April 29, 2018 Traditional Balsamic Vinegar of Modena PDO Comments Off on The boiling of grape must as a key element for the Balsamic Vinegar

The boiling of grape must is a key element in the production of Balsamic Vinegar of Modena. But how does it work?

Travasi and Rincalzi of the Traditional Balsamic Vinegar

March 22, 2018 Traditional Balsamic Vinegar of Modena PDO Comments Off on Travasi and Rincalzi of the Traditional Balsamic Vinegar

How Travasi and Rincalzi of the Traditional Balsamic Vinegar takes place? Every year in the vinegar cellars comes the moment of “Travasi” (pouring) and “Rincalzi” (addition) of the vinegar,in the period that follows the harvest and cooking of the must. But how and when Travasi and Rincalzi of the Traditional …

How to taste Balsamic Vinegar of Modena

February 26, 2018 Balsamic Titbits, Traditional Balsamic Vinegar of Modena PDO Comments Off on How to taste Balsamic Vinegar of Modena

How to taste Balsamic Vinegar of Modena. What do you need to know and what do you need to do? Discover the differences, discover the original Balsamic Vinegar of Modena. To better enjoy Balsamic Vinegar of Modena a specific procedure should be followed. We had the opportunity to interview Elisa …

Disciplinary for the production of Traditional Balsamic Vinegar DOP

December 16, 2017 Balsamic Vinegar, Traditional Balsamic Vinegar of Modena PDO Comments Off on Disciplinary for the production of Traditional Balsamic Vinegar DOP

Disciplinary for the production of Traditional Balsamic Vinegar DOP. To help the consumers to understand the importance of the regulation behind our food excellence, we decided to provide our readers with the entire document regulating the production and the designation of the Traditional Balsamic Vinegar of Modena DOP. This is …

How to use Traditional balsamic Vinegar

December 7, 2017 Balsamic Recipes, Balsamic Titbits, Traditional Balsamic Vinegar of Modena PDO Comments Off on How to use Traditional balsamic Vinegar

How to use Traditional balsamic vinegar of Modena DOP, thanks to its exquisite scents, the glossy colour and the intense aroma, has an infinite abundance of delicious fragrances and tastes capable of satisfying also the most demanding palates. FIRST OF ALL: USE THE “TRADITIONAL” RAW – if you want to put …

The history of the Balsamic Vinegar of Modena

November 12, 2017 Balsamic Vinegar, Traditional Balsamic Vinegar of Modena PDO Comments Off on The history of the Balsamic Vinegar of Modena

The history of the Original Balsamic Vinegar of Modena is important for the development of the product. Indeed, there are documents that report the baking of the must to the time of the Romans. Curious to learn more? Keep on reading!

A secular history of the barrels

October 11, 2017 Traditional Balsamic Vinegar of Modena PDO Comments Off on A secular history of the barrels

A secular history of the barrels is what characterize the Renzi family, who are builders of barrels from several generations.The barrels in which the Balsamic Vinegar is contained are fundamental for the process of production. In this article we will tell a secular history of the barrels.

The grapes: a fundamental product for the creation of ABTM

May 26, 2017 Traditional Balsamic Vinegar of Modena PDO Comments Off on The grapes: a fundamental product for the creation of ABTM

Grapes are the raw materials used to produce balsamic vinegar. Since it is a product that does not expire, attention to the choice of grapes becomes fundamental.

Different wooden barrels for the production of the Traditional Balsamic Vinegar

May 25, 2017 Traditional Balsamic Vinegar of Modena PDO Comments Off on Different wooden barrels for the production of the Traditional Balsamic Vinegar

Do you know that the process of maturing and ageing of the vinegar develops in different moments and ways which require various wooden barrels differentiating in woods and dimensions?

Balsamic Vinegar of Modena: The importance of the consortium

May 16, 2017 Balsamic Titbits, Balsamic Vinegar, Traditional Balsamic Vinegar of Modena PDO Comments Off on Balsamic Vinegar of Modena: The importance of the consortium

The Consortium Producer of Balsamic Vinegar of Modena was founded in 1979 based on the intuition of a group of producers, with a dual aim of carrying out an intense campaign to advertise and promote the product and gaining all the necessary legal recognition required to obtain the title and enable producers to …

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