Traditional Balsamic Vinegar of Modena P.D.O. is an exclusive condiment, made only in the province of Modena, Italy, using an ancient and meticulous production method. It has Protected Designation of Origin (P.D.O.) status.

The Product Specifications refer to two types: “Affinato” (“aged”) for those at least 12 years old and “Extravecchio” (“extra aged”) for those at least 25 years old. As such, the vinegars are not aged for 100 or 200 years although the barrels in which the Balsamic Vinegar is aged may be as old as this.

The main difference lies in the production method, the ageing, the organoleptic characteristics and the final price. Traditional Balsamic Vinegar of Modena P.D.O. is made exclusively from the ageing of cooked must and has a longer ageing process (minimum of 12 or 25 years), while Modena Balsamic Vinegar P.G.I. involves the addition of wine vinegar. The P.D.O. product also complies with more restrictive specifications than the P.G.I. as the raw material may only come from Modena and, being a P.D.O., all production phases must be performed in the production area.

The Consorzio protects the designation, promotes the awareness and the culture of Traditional Balsamic Vinegar of Modena P.D.O. and guarantees its quality through stringent controls.

It is made using only cooked grape must, matured through a long ageing process in a series of barrels of different woods, without the addition of any other ingredients apart from time.

The wooden barrels play an essential role in giving the product its unique qualities thanks to the interaction between the must and the different types of wood during the ageing process.

The must used comes from the 7 typical varietals of the Modena area: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Barzemino and Occhio di Gatta which guarantee its inextricable bond with the territory.

It is recognisable for the exclusive bottle designed by Giorgetto Giugiaro, the numbered seal and the P.D.O. logo attached to the neck of the bottle.

It has a perfect balance of sweet and sour notes, a notable aromatic complexity and a dense, velvety and persistent consistency.

It should be tasted in small quantities, preferably pure, in order to appreciate its unique organoleptic characteristics, density, colour, fragrance and flavour: balanced, complex and persistent.

A few drops are drizzled over select dishes and foods, such as mature cheese, meat, fish, fresh fruit and dessert, as a finishing touch that enhances their flavours without overpowering them.

It should be stored in a cool, dry place, away from sources of heat and direct light, to maintain all of its organoleptic qualities intact. There is no need to store it in the fridge once open.

If stored correctly in a cool, dark place, it maintains it organoleptic qualities for years, improving with age.

Yes, many vinegar lofts offer guided tours and tastings so visitors can learn about the production process and taste the final product. Visiting a vinegar loft is a unique and absorbing experience, unlike anything else. You can book your visit with free tasting by choosing one of the vinegar lofts on the interactive map and contacting it.

It is a symbol of the ancient cultural traditions of the Modena area and is often associated with significant moments in family life and used to celebrate local customs. Historically, the battery of barrels was created when a female child was born, which she would later add to her dowry.

It can be purchased directly at vinegar lofts, in specialist wine shops and, in some cases, via authorised online retailers.