Balsamic Vinegar Tour
Aceto Balsamico Tradizionale di Modena PDO is a balsamic vinegar obtained from the must of native grapes from the Province of Modena.
It is aged for at least 12 years and at least 25 years for the Extra Vecchio (Extra Aged) typology.
The history of balsamic vinegar dates back centuries. Even during the times of the Roman Empire it was customary to cook must in order to transform
it into an edible condiment. The production of this seasoning has developed in a limited area between Modena and Reggio Emilia, where these so-called
“special” vinegars have always been produced.
Aceto Balsamico Tradizionale di Modena PDO is obtained exclusively from must originating from grapes belonging to the Lambrusco, Ancellotta,
Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta grape varieties, as well as other PDO varieties registered for the Province of Modena.
After being pressed, but before cooking, the fresh musts can be decanted and refrigerated to prevent the watery parts freezing. Cooking must take place
outdoors, over a direct flame and at a temperature of around 80°C. The product is then left to age for 12 years: it is poured into a series of small barrels,
each made from a different kind of wood, which are placed in order of volume creating what is known as the “batch”.
Each year, using a particular decanting method, the contents of the smaller barrels are transferred into the larger ones.
- In the morning, pick up at your accommodation and private transfer to Acetaia (balsamic vinegar loft) Gambigliani Zoccoli
- Tour of the Acetaia and tasting of two different aged Balsamic vinegars: aged for at least 12 and 25 years
- Private lunch at the Acetaia
- In the afternoon, private transfer back to your accommodation