In the evocative setting of the Enzo Ferrari House Museum in Modena, the first edition of the ‘Batterie d’Eccellenza’ competition was held on Friday 27 September, a tribute to the excellence and tradition that make Traditional Modena Balsamic Vinegar P.D.O. a unique product in the world.
An event that united two Modenese excellences recognised throughout the world: Traditional Modena Balsamic Vinegar P.D.O. and the myth of the Ferrari Reds, ambassadors of Italian quality, tradition and innovation.
The initiative, organised by the Consortium for the Protection of Traditional Modena Balsamic Vinegar P.D.O. in collaboration with the Consorteria of Spilamberto, with the support of the International Academy of Sensory Analysis and Good Senses, represented a challenge of the highest level, with the participation of producers, experts and enthusiasts, celebrating the value of the historic drums, symbol of a centuries-old tradition.
The samples had to pass rigorous organoleptic tests in order to participate, demonstrating how the quality of Traditional Modena Balsamic Vinegar P.D.O. is the result of craftsmanship and handed-down history.
Awards and acknowledgements
After careful selection by a jury of professional tasters, including chefs, sommeliers and members of the Consorteria, 23 samples of Traditional Modena Balsamic Vinegar P.D.O. were awarded:
- 5 Platinum Medals with the highest score, awarded to batteries of extraordinary quality. At the top of the ranking, with a perfect score of 100/100, was the Traditional Balsamic Vinegar of Grand Master Maurizio Fini (San Geminiano). Mirco Casari‘s Acetaia, Massimo Malpighi’s Tenuta del Cigno and Roggiani e Spallanzani followed with two medals.
- 18 Gold Medals, testifying to the very high level of the competition, were awarded to producers such as La Rugiada, Leonardo Giacobazzi, Acetaia di Giorgio, Fattorie Giacobazzi and many others.
An exclusive tasting with Gambero Rosso
The award ceremony was preceded by an exceptional tasting organised with the support of Gambero Rosso Academy and conducted by food critic Francesca Romana Barberini. The guests, guided by Consortium Vice President Leonardo Giacobazzi and Grand Master Maurizio Fini, were able to taste different expressions of Traditional Modena Balsamic Vinegar P.D.O.: from Affinato (aged 12 years), to Extra Vecchio (over 25 years), to the highly selected single-vintage aged in juniper, cherry and oak barrels.
Chef Igles Corelli, present at the event, spoke passionately about his relationship with Traditional Modena Balsamic Vinegar P.D.O., describing it as an iconic product that enhances every preparation thanks to its complexity and versatility.
The importance of tradition and historical batteries
During the evening, Consortium President Enrico Corsini emphasised the value of the competition: ‘Traditional Modena Balsamic Vinegar P.D.O. is the result of a unique process in the world, based on the care of the batteries of casks in which the vinegar matures and refines over time. This event celebrates not only the product, but also the passion, dedication and know-how of our producers’.
