Traditional Balsamic Vinegar of Modena
Traditional Balsamic Vinegar of Modena, also known as "ABTM" is a bittersweet condiment, produced exclusively in the province of Modena. This product is DOP certified (PDO: Protected Designation of Origin), meaning it can only be produced, processed and prepared in the Province of Modena.
Any balsamic vinegar produced anywhere else can not legally be called a "Traditional Balsamic Vinegar of Modena".
Traditional Balsamic Vinegar of Modena is obtained from the must of Trebbiano and Lambrusco grapes grown in the Province of Modena. The must is cooked and subjected to slow acidification which is a natural fermentation and progressive concentration through long aging in barrels of decreasing size, made from different types of wood (oak, cherry, ash, chestnut, mulberry and juniper). In fact the different wood, with their diverse porosity and quality through the process of osmosis, play an important function for the texture, color and the vinegar's distinctive bouquet.
The final product is a glossy, dark brown, syrupy vinegar with a unique bittersweet, full-bodied flavor.
Here is some more information on recipes, facts and the method for making traditional Modena balsamic vinegar.
The Traditional Balsamic Vinegar of Modena "ITALO" is aged in oak and chestnut barrels following Pedroni family tradition.Details »
For over 12 years, the Traditional Balsamic Vinegar of Modena "UMBERTO" is aged in barrels made from oak and juniper which give this product its distinguished, lively and spicy fragrances.Details »
The Aceto Balsamico Tradizionale "GIUSEPPE II" is an extra old balsamic vinegar which strictly abides to the teachings of the family founder Giuseppe I who settled in Rubbiara in 1862.Details »
"CLAUDIO" is an extra old balsamic vinegar drawn from the battery of great-great-grandfather Claudio, aged for many years in barrels made from chestnut and cherry.Details »
In the semi-darkness of the Pedroni family's acetaia, secular barrels made from oak and chestnut preserve the extravecchio "CESARE" which represents the most important achievement in the Pedroni's line of Traditional Balsamic Vinegar of Modena.Details »
Paolo Rustichelli's "Vecchio" Traditional Balsamic Vinegar of Modena follows the same antique tradition of his "Extravecchio". The high quality cooked grape must undergo a slow acidification and progressive concentration, aged for at least 12 years in barrels of descending size from different types of wood (oak, cherry, ash, chestnut, juniper, mulberry).Details »
Paolo Rustichelli's Extravecchio is made using the antique tradition of cooked, acidified grape must, aged for many years in barrels of descending sizes from different types of wood (oak, cherry, ash, chestnut, juniper, mulberry). The vinegar rests in barrels for over 25 years, and thanks to Paolo Rustichelli's patient care and experience, the product reaches its final goal of an excellent extra old balsamic vinegar with a perfect balance of sweet and sour.Details »