Balsamic Vinegar Tour | The Grand Wine Tour

Emilia-Romagna wine tour

Balsamic Vinegar Tour

  • 8 hours
  • Acetaia Gambigliani Zoccoli
  • Gourmet lunch at the Acetaia Gambigliani Zoccoli



Balsamic Vinegar Tour

Balsamic Vinegar

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.

Production Method

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.


- 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

  • Day 1: Morning

    Private Guided Tour of Acetaia Gambigliani Zoccoli

    Like thousands of other families in Modena, the Gambigliani Zoccoli family has always made Aceto Balsamico Tradizionale D.O.P. for self-consumption. Thus is quite hard to determine when their tradition has started: but, their grandfather’s barrels which are still owned by the family may offer a clue.

    The turning point in their production was in the ‘70s, when Giorgio Gambigliani decided to start 300 barrels for self-consumption, which was the only reason why Balsamic Vinegar was produced in those years. Although he was held in great professional, social and personal esteem, someone must have doubted his state of mind.

    Nobody knew, or only a few did, that in the mid-80s that nectar, jealously kept in their attics, was also appreciated by many foreigners who actually wanted to buy it. Unfortunately Giorgio died in 1989, before the project was completed. At present, the family owns and manages about 1,300 barrels, vineyards and processing plants. Nowadays they are considered as pioneers and are indubitably among the leading producers of Aceto Balsamico Tradizionale D.O.P.

    You will be welcomed by Mario Gambigliani Zoccoli who will teach you and explain in details how the Aceto Balsamico Tradizionale D.O.P. is produced. The tour will continue with the visit of the Villa’s attics where the vinegar barrels are kept in line.

  • Day 1: Lunch