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.

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?

Harvesting

Destemming and crushing

Cooking of must

Fermentation

Blending

Acetification and aging

Sampling

Bottling

Packaging

Shipping

Frequently Asked Questions about balsamic vinegar

Why is it called 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.

Are balsamic vinegars all the same?

There are two different types of balsamic vinegar.
Traditional Balsamic Vinegar PDO is a condiment produced with cooked grape musts, only from the provinces of Modena and Reggio Emilia, that are fermented, acetified and aged for at least 12 years in small barrels (or “vasselli” as the experts call them) made with different types of wood.
Balsamic Vinegar of Modena PGI, on the other hand, is a real wine vinegar, with production specifications that range from the minimum refining process of 60 days to aging in barrels for at least 3 years.

What is the caramel for?

Any addition to the basic cooked must is forbidden in the Traditional Balsamic Vinegar of Reggio Emilia PDO, therefore caramel cannot be one of its ingredients. As far as the Balsamic Vinegar of Modena PGI is concerned, on the other hand, the Specifications state that caramel can be added in minimal amounts (2% maximum) “for colorimetric stabilization”, that is, to give the typical brown colour even to products that have undergone a shorter aging process. All producers, therefore, comply with this legal provision and, when caramel is used, it is always listed among the ingredients on the label.

What does “aged” mean?

Aged Balsamic Vinegar undergoes an aging of more than 3 years.