Traditional Balsamic Vinegar of Modena is a condiment obtained from cooked grape must matured during a slow acetification process as a result of natural fermentation and gradually concentrated over a long ageing process in a set of progressively smaller barrels made from different wood varieties, without any flavourings added.
After ageing for over twelve years in high-quality wood barrels, the product taken from the smallest barrels may be labelled Traditional Balsamic Vinegar of Modena, whereas the extra-old grade must be aged at least 25 years.
The result of this natural process is a rich, shiny dark brown product with a well-balanced bitter-sweet taste and a smooth syrupy texture.
Traditional Balsamic Vinegar of Modena is a Protected Denomination of Origin and must be obtained from grape must of the Lambrusco, Ancelotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhi di Gatta varieties grown in the province of Modena.
It must be aged in progressively smaller barrels made from different wood types for 12 to 25 years.
During the ageing process, the set of increasingly smaller barrels made from different sorts of wood is kept stored in a vinegar loft, where the cooked must is exposed to the particular climate variations between day and night and throughout the seasons typical of the Modena area year after year and slowly turns into Traditional Balsamic Vinegar of Modena.
The product must be bottled in the signature Giugiaro-designed bottle with its unmistakable round belly and rectangular base.