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Only 2,000 bottles produced annually. The bottle comes with ornate packaging including a pour spout and brochure with background information and recipes.

The ‘’Acetaia’’ was founded by Giuseppe Giusti in 1605 and is now run by the 17th generation of Giustis. The barrels that the balsamic vinegar ripens in are sometimes hundreds of years old. The Italian abbreviation DOP stands for Denominazione d’Origine Protetta. Products with this certification are produced, processed and prepared in a designated area according to a recognized method.

The grapes are pressed carefully to avoid breaking the bitter stems and twigs. In the same day, the must is reduced 30-50% in an open pot over a fire. Then it rests in a badessa. Only one year later is it decanted into a series of barrels in the attic. The latter provides the ideal microclimate: warm and damp in summer, dry and cold in winter.

The vinegar ripens in a series of 5 to 7 barrels of decreasing size made of different timber types. Chestnut, rich in tannin, provides the color. Cherry makes the vinegar somewhat sweeter. Mulberry improves oxygenation. Juniper adds resin and oak provides the vanilla characteristics. The longer the balsamic vinegar ripens, the thicker it becomes.

At the end of the ripening process, a small quantity of vinegar is sent in for blind tasting by the Consortium’s quality inspectors. The characteristic 100ml bottle may only be used for consortium approved Balsamico Tradizionale di Modena DOP.

The high concentration of mineral salts and sugars make balsamic vinegar an excellent food supplement. The vinegar has strengthening properties and is good for digestion.

  • Cooked must

Aceto Balsamico Tradizionale di Modena