Traditional Balsamic Vinegar Of Modena Pdo

Traditional Balsamic Vinegar of Modena PDO is a noble product that has its roots in the 1400s and is obtained from only one raw ingredient, namely cooked grape must. Balsamic vinegar comes in several variants, such as “vin cotto” in the Saba dialect (meaning “cooked wine”). The latter does not require any aging and the cooking point is higher than that called for by the traditional balsamic vinegar recipe, a product that obviously is more refined and sought-after. Balsamic vinegar of Modena has close ties to the ancient Estense Duchy and with the families living in this territory, who have been producing it for centuries. There was even a custom of opening a barrel of balsamic vinegar to celebrate the birth of a girl, which would eventually become the future bride’s marriage dowry. A product that closely identifies with this land.

Traditional Balsamic Vinegar of Modena is an ingredient of rare refinement. Traditionally, it was closely associated with the richness and well-being of nobility, since only certain families could afford to have an attic room where balsamic vinegar is typically aged, unlike wine which instead spends its time maturing in cellars. This, because balsamic vinegar requires big changes in temperature which, with the passing of the seasons, only an attic space is able to guarantee. Time continues to affect the maturation of balsamic vinegar throughout its long aging process: in fact, every year, the balsamic “drops” in volume by nearly 20%, dispersing into the air.

Just think that from 1 quintal (or 100 kg) of grapes, after a long 25 years aging process, “only” 1 L of balsamic vinegar is produced. Another big difference between balsamic vinegar and wine is that vinegar needs oxygen. This is because to express themselves at their best and perform the natural miracle of acetification (the process of becoming vinegar), the vinegar-producing bacteria need fresh air.

It goes without saying that the artisanal production of balsamic vinegar follows the natural life cycle: every year it can change and evolve. During years with a very long summer, the vinegar will be denser – there is more evaporation of the product – and sweeter. Vice versa, a cold or short summer will result in a more liquid vinegar since the vinegar-bacteria, which require high temperatures, have worked less. As per the PDO guidelines (the coveted Protected Designation of Origin certification), the time the product is required to stay inside the battery or set of barrels is closely regulated by a routine racking and refilling process. For Traditional Vinegar of Modena PDO, the minimum aging time cannot be less than 12 years.

The company

Born from the genuine passion for Traditional Balsamic Vinegar, Bonini srl is located on the outskirts of Modena, in Italy’s Emilia-Romagna region. The company exclusively follows Modena’s tradition by which Traditional Balsamic Vinegar of Modena PDO and condiments have been made for generations, a vision that involves the use of a single ingredient: cooked must, obtained from Trebbiano grapes. The slow acetification process of the must gives life to a product of extreme quality which, over the years, has conquered some of the most coveted tables in the world.

Origin

Modena, ITALY

Type

Balsamic vinegar aged in sets of barrels for at least 12 years

Format

100 ml

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