DOP Traditional Balsamic Vinegar of Modena

It obtained D.O.C. (Registered Designation of Origin) status in 1986.

It was granded P.D.O. (Protected Designation of Origin) status by the European Community on 17/04/2000.


Raw materials

100% cooked musts of traditional Modena grape varieties, mainly Trebbiano and Lambrusco.


Production process

Cooking in open vats, natural fermentation and acetification of the cooked must, annual transfer between barrel during the slow ageing process.




The Certification Institute and Commission of Expert Tasters certify the two quality levels available:


Affinato: with a minimum of 12 certified years of maturation in wood barrels. 

Extra-old: with a minimum of 25 years of maturation in wood barrels (gold cap).


 ! Affinato and Extra-old are not references to the year of production rather the minimum amount of years that they have been aged. As the Regulations state, the only specification permitted is "Extra-old" for vinegar aged for at least 25 years !





Bright, dark brown colour: Free-flowing yet dense. Penetrating, lingering aromatic bouquet, with noticeable attractive acidic undertones. Well-balanced sweet-and-sour   flavour, with definite notes of vinegar, lively, velvety, intense and lingering.

  The Bottle


The Production Regulations requires the use of the distinctive round bottle (100 ml) only. This is has transparent glass with a rectangular base. This particular bottle is designed by the famous designer Giorgetto Giugiaro.


 ! Be careful !


Every certified PDO producer has to use the same bottle

(only the frontal label can be different in order to recognize                                                                          the producer) so, look at the shape and search for the authentic product!                                                                                                                            


Acetaia = the place where there are the barrels and where is produced the Traditional Balsamic Vinegar of Modena DOP