Balsamic Vinegar

Only with must from our vineyards

Aged in our vinegar cellars

Balsamic Vinegar of Modena PGI

Made by cooking the grape must with the addition of a mixture of vinegars, one that is aged for at least 10 years and a wine one. Try it now

Traditional Balsamic Vinegar PDO

Made only with cooked must that is aged for up to 25 years in a set of barrels of decreasing size. Try it now

Time and craftsmanship

The secret ingredients of a unique product in the world.

100% controlled supply chain

From the vineyards of the Ferrarini farms to our vinegar cellars.

linea arancione
curva arancione
curva arancione
bottiglie di aceto

A family
passion

History

The history of this product is inevitably linked to the local area and its traditions. At the birth of a daughter, it was customary to set up a new range of barrels which would be her dowry when she got married. To this day, many families are the proud owners of their own sets of barrels and their own production secrets.

How do we make Balsamic Vinegar of Modena PGI?

1
Harvesting
2
Destemming and crushing
3
Cooking of must
4
Fermentation
5
Blending
6
Acetification and aging
7
Sampling
8
Bottling
9
Packaging
10
Shipping

Frequently Asked Questions about balsamic vinegar

The adjective “balsamic” derives from the ancient Greek “balsamon”, which referred to the refreshing, curative and healthy properties, in particular for the respiratory tract, of this substance, which usually had a rather liquid consistency.

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