Traditional Balsamic Vinegar of Modena DOP is born from an ancient history rooted in the heart of Emilia. Even in Roman times, cooked grape must was preserved for its nutritional and medicinal value.
In 1046, a “special” vinegar produced in the Modena area was offered to Henry II of Franconia, marking the first historical document linked to this excellence.

Over time, the “black gold of Modena” has been the protagonist of prestigious gifts, literary mentions, noble legacies, and family traditions handed down for centuries. A rare product, carefully kept in the attics of Modenese houses.

True Traditional Balsamic Vinegar is made from a single raw material: cooked grape must, coming from typical Modenese grape varieties (Lambrusco, Trebbiano, etc.).

The production follows a natural, slow, and controlled process:

• The must is cooked outdoors, then spontaneously ferments.
• A long aging period begins in barrels made of different woods, with annual transfers from barrel to barrel.
• Each wood (oak, chestnut, cherry, mulberry, juniper) contributes to developing aromas, color, and roundness.

The result? A dense, fragrant, and complex vinegar, with a perfect balance between sweet and sour.

Traditional Balsamic Vinegar of Modena is recognized with the Protected Designation of Origin (PDO).
Each bottle is:

• Examined by an independent tasting commission
• Bottled exclusively in the 100 ml format designed by Giugiaro
• Sealed and numbered to guarantee its authenticity

A unique product in the world, made only in the province of Modena, following a strict specification that protects quality, tradition, and the link to the territory.