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The Consortium of Balsamic Vinegar of Modena was set up in 2013 after that the Balsamic Vinegar obtained its PGI designation from the European authorities in July 2009.

The Protection Consortium is the guardian of the product’s quality and it promotes knowledge about Balsamic Vinegar of Modena in Italy and Worldwide.

Today the Consortium connects 51 companies producing Balsamic Vinegar of Modena and represents 80% of the annual certified production.

Italian Vinegar Plant

The Balsamic Vinegar of Modena production area, according to tradition and in compliance with current regulations, corresponds to the provinces of Modena and Reggio Emilia. In this area there is an abundance of grapes with just the right concentration of sugars and acidity.

Modena and Reggio Emilia are located in the plains of Emilia Romagna, along the scenic landscape that follows the course of the River Po and crosses the Secchia and Panaro basins. This is the area of the old Este Duchy: a land rich in history and with a great culinary tradition. It was the farmers’ ancient knowledge and the innate love for living well and eating well, together with the pedoclimatic characteristic of the territory, that gave life to a local and exclusive product such as Balsamic Vinegar of Modena (Aceto Balsamico di Modena).

Optimal climatic conditions

The Modena and Reggio Emilia areas have a typical semi-continental climate, tempered by the influence of the nearby Adriatic Sea. The winters are cold, with average temperatures around 2°C, the summers are hot and humid, with temperatures reaching as high as 35°C. Autumn and spring temperatures are very mild. These conditions favour the development of the native acetic flora, which determines the maturation and ageing process of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). The Modena and Reggio Emilia areas are characterized by moderate rainfall (about 750 mm a year) and by fog, especially in late autumn and in winter.

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