Characteristics of aging for at least 25 years with a density of 1.34.
Obtained from the grapes of Trebbiano and Lambrusco from the province of Modena. Slowly fermented and aged in wooden barrels, the only process permitted by the rules of production drawn up in 1986 and received recognition in 2000 by the European Community.
The Balsamic vinegar of Acetomodena comes from a family tradition dating back over one hundred years. Acetomodena works carefully and patiently to produce a range of high-quality balsamic vinegars. The Acetomodena vinegar farmhouse is located in Modena, immersed in the green Modenese countryside and surrounded by its own vineyards. The new structure is a project which the Vecchi family passionately wanted to be directed towards the future, thanks in part to the extensive use of renewable energy, while at the same time maintaining roots firmly embedded within the traditions of Modena. Characterized by large viewing windows and the resulting play of light between the ancient sets of vinegar barrels, the design of the Acetaia serves to enhance the quality and sophistication of a unique product: Balsamic Vinegar of Modena.