A Taste of Tradition: The History and Making of Aceto Balsamico Tradizionale di Modena

Aceto Balsamico Tradizionale di Modena is a type of balsamic vinegar that has a long and storied history dating back hundreds of years. It is made in the region of Emilia-Romagna in Italy, specifically in the provinces of Modena and Reggio Emilia.

The history of aceto balsamico tradizionale di Modena can be traced back to the Middle Ages, when it was originally used as a medicine to treat a variety of ailments. Over time, it began to be used as a condiment, and by the 17th century it had become a popular ingredient in the kitchens of the wealthy and noble families of Modena.

How is made

Today, aceto balsamico tradizionale is made using a traditional, time-honored method that has been passed down through the generations. The process begins with the selection of high-quality grapes, which are carefully sourced from the region’s best vineyards. These grapes are then crushed and the must (unfermented grape juice) is cooked down to a syrup-like consistency. The must is then left to ferment for several months to create the base vinegar.

The cooking of grape must is a practice as old as the concept of “vinegar in general”. It dates back to the Romans. We find it in the Georgics of Publius Vergilius Marone, around 30 BC: “Interea longum * cantu solata laborem aut dulcis musti * Volcano decoquit umorem et foliis undam * trepidi despumat aeni…”. In the meantime, the wife, consoled by singing in the long work, crosses the warp with the sharp spindle (= weaves the fabric), or cooks with Vulcan (= with fire) the sweet juice of the must (= prepares the brulé wine) and foams with leaves the surface of the boiling cauldron. In essence, originally it was SAPA (from Latin “Flavor”) now, Saba.

Once the fermentation process is complete, the vinegar is aged for a minimum of 12 years in a series of progressively smaller barrels made of different types of wood, such as oak, cherry, and juniper. As the vinegar ages, it takes on a deep, rich flavor and a beautiful, dark color. And yes, it’s a kind of Solera method. These barrels are called batteria, which means “set” of barrels.

The batteria is a series of at least 5 casks of decreasing size, often made with different woods, ranging from 60 to 15 liters. Traditionally, these sets (batterie) are always made up of an odd number of barrels. The cooked must is placed in the largest barrel from which, year after year, a quantity is decanted into the next smaller barrel, gradually decreasing up to the last one. Only from here can the traditional balsamic vinegar be taken. The entire aging process can last from a minimum of 12 years and even more than 25 years in the Extravecchio version.

The barrels are not put in a cold cellar like wine but in the attics and need temperature ranges that reach 50 degrees. The more attentive of you will have noticed that the same is also done for Tuscan Vin Santo. A set of barrels of traditional balsamic vinegar represents a patrimony.

There is a wonderful tradition still in force that a new batteria is implanted at the birth of a female daughter which, 25 years later, becomes the dowry that the bride brings in marriage. A very rich dowry indeed, considering that, in 2007, a 100 cc bottle was auctioned for the sum of 1,800 euros. But normally a 100 cc bottle of Extra vecchio is sold, in Italy, for 150 euros.

Aceto balsamico tradizionale di Modena is often referred to as “liquid gold” due to its luxurious taste and high price tag. It is typically used as a finishing touch for dishes, drizzled over grilled meats, fresh vegetables, or even ice cream.

If you’re a fan of balsamic vinegar, aceto balsamico tradizionale di Modena is definitely worth seeking out. Its unique flavor and rich history make it a truly special and memorable culinary experience.

Organoleptic characteristics to consider

Taste: Aceto balsamico tradizionale di modena has a rich, complex flavor that is both sweet and sour. It is well-balanced, with a deep, mellow sweetness and a sharp, tangy acidity.

Smell: The vinegar has a deep, woody aroma that is characteristic of the different types of wood used in the aging process. It also has notes of caramel, vanilla, and fruit, which come from the grapes used to make it.

Sight: Aceto balsamico tradizionale di modena has a deep, dark color that ranges from a deep mahogany to a rich, inky black. Its thick, syrupy consistency is another distinctive characteristic.

Touch: The vinegar has a smooth, velvety texture that is characteristic of well-aged balsamic vinegar. It is thick and viscous, and coats the tongue with a rich, velvety finish.

Hearing: When poured, aceto balsamico tradizionale di Modena should make a distinctive “plop” sound, indicating its thick, syrupy consistency.

One thing that many people may not know about aceto balsamico tradizionale di modena is that it is a protected and regulated product. In order to be called aceto balsamico tradizionale di modena, it must be produced within the designated production area in the provinces of Modena and Reggio Emilia, and it must adhere to strict production guidelines set forth by the Consorzio Tutela Aceto Balsamico di Modena.

For example, only certain types of grapes can be used to make aceto balsamico tradizionale di modena, and they must be grown within the designated production area. In addition, the vinegar must be aged for a minimum of 12 years in a series of progressively smaller barrels made of different types of wood.

These strict guidelines ensure that aceto balsamico tradizionale di modena is of the highest quality and maintains its traditional character and flavor. In fact, it is so highly regarded that it has been awarded the coveted DOP (Denominazione di Origine Protetta) status, which is a designation given to products that are made using traditional methods and are closely tied to their place of origin.

So next time you’re enjoying a drop of this beauty, you can rest assured that it is a high-quality, authentic product that has been produced according to centuries-old traditions.

What grapes can be used to produce it?

The grapes that are used to produce aceto balsamico tradizionale di Modena are Lambrusco, Trebbiano, and Ancellotta. These grapes are grown within the designated production area in the provinces of Modena and Reggio Emilia, and are carefully selected for their high quality and distinctive flavors.

Lambrusco is a type of red grape that is grown throughout the Emilia-Romagna region. It is known for its bright, fruity flavors and high acidity, and is often used to make sparkling wines as well as aceto balsamico tradizionale di modena.

Trebbiano is a white grape that is also widely grown in the Emilia-Romagna region. It is known for its crisp, refreshing flavors and high acidity, and is often used to make dry white wines as well as aceto balsamico tradizionale. It’s usually considered the king, the most preferable grape to make super deluxe vinegar.

Ancellotta is a red grape that is native to the Emilia-Romagna region. It is known for its rich, fruity flavors and high tannins, and is often used to make red wines as well as aceto.

Other minor grapes are Berzemino, Spergola, Sgavetta, Sauvignon, Occhio di Gatta.

It is worth noting that Trebbiano is also used to produce Cognac, which is a type of brandy that is made in the Cognac region of France. Trebbiano is often used to make the “eau-de-vie” (a type of unaged brandy) that is used as the base for Cognac, due to its high acidity and neutral flavor.

Classification

We have two types, defined by aging. If aged for 12 years in barrels it is traditional balsamic vinegar of Modena, if aged for 25 years it becomes Extravecchio (extra aged).