Inside the Vinegar Cellar Acetomodena we discover the secrets of balsamic vinegar of Modena PDO, amidst culture, tradition and curiosities. All the secrets of Modena’s black gold, the imaginative proposals of PGI balsamic vinegar and classic and white condiments in a spectacular setting!

In the picturesque countryside of Modena, amidst rows of grapes, a world emerges enveloped in a magical atmosphere. Here, amidst the swaying leaves and sun-kissed grapes, a culinary treasure is born that enchants the senses and tells thousands of years of history: balsamic vinegar of Modena.

Close your eyes and imagine walking through the vineyards, where the intense perfume of ripe grapes mingles with the sweet aroma of the damp earth; every drop of morning dew and every ray of sunset light help shape an extraordinary product, capable of transporting anyone on a journey through centuries of tradition and passion.

Welcome to Cognento (MO), to the headquarters of the Acetomodena Agricultural Company. Inside its doors, you will enter a family business dedicated to this tradition that constitutes a great little world, where flavors dance and emotions seduce you with every taste. The production of balsamic vinegar of Modena in this family is an ancient tradition that has been handed down for generations, more than a job, it is a true vocation.
This delicious nectar was born right here and is known worldwide for its distinctive taste between sour and sweet, which allows it to be extremely versatile in the kitchen.

Today I take you on a journey through the vineyards, the barrels, and the traditions behind the production process of balsamic vinegar of Modena. We will discover all the differences between PGI and PDO balsamic vinegar, and the imaginative varieties of white and fruity condiments produced and sold here.

From the vineyard to the attic

It all begins in the Modenese vineyards, dotted with red and white grapes, their undulating leaves creating a breathtaking natural picture. A regular guest, the pheasant, wanders among the rows of vines, often caught feasting on grapes that have fallen to the ground.

But there is another important character in these vineyards: the rose.
Several roses are planted between the rows and, besides lending beauty to the vineyard, they also perform a crucial task.
The rose acts as a natural early warning in the prevention of phytopathologies that could attack the harvest; these flowers are known for their sensitivity and are the first to show symptoms of diseases caused by pathogens that could infect the entire vineyard. Thanks to roses, timely action can be taken at the affected spot, before the contagion affects the grapes. A true sentinel of the vineyard.

We find these evocative images painted right on the lively façade of the Acetomodena winery headquarters by Street artist Luca Zamoc who, with cheerful colours and a modern slant, has paid homage to this typical scenario with the mural ‘Sentinel’.

The mansard is the other fundamental room of the vinegar cellar. It is here, inside the vinegar cellar, in a temperate environment with ideal ventilation, that the ageing of the product takes place.
You will walk between rows and shelves of fine wooden containers, varying in size according to the age of the contents, which hold the vinegar as it matures.
Ordered, silent and fundamental.
Patience and time are also indispensable ingredients that make balsamic vinegar of Modena a great local excellence.

Balsamic vinegar of Modena PDO

Aceto balsamico di Modena PDO (Protected Designation of Origin) is the traditional balsamic vinegar par excellence, made from 100% cooked grape must. During the production process, strict rules are followed that give it a special and unmistakable flavour, so much so that it has earned the nickname ‘black gold of Modena’.
But what are these strict rules?

First of all, the grapes used must come entirely from the province of Modena, and must only belong to certain varieties (Trebbiano and Lambrusco) that guarantee perfect acidity and sugars.
It then goes through an ageing process that ranges from a minimum of 12 years to 25 years.


When the product is ready for bottling, the producing farm sends the product extracted from the barrels to the Consorzio Tutela Aceto di Modena, which will subject it to numerous tests ‘in the dark’, without any label recognising the vinegar producer of origin and without being influenced in any way in the final judgement, so as to verify its quality and decide whether it deserves (or not) the PDO seal.

In the world of balsamic vinegar of Modena, the PDO label is the ultimate symbol of authenticity, a tangible guarantee of its origin, respect for the production process and adherence to traditional protocols.

The Consortium will affix the seal and bottle the product in the traditional bottle created by Giorgetto Giugiaro in 1987. Its elegant and distinctive shape is inspired by the Roman ampoule and the instrument used to top up and extract balsamic vinegar from wooden barrels. A small, unique masterpiece of design that distinguishes the PDO balsamic vinegar from others.

Extravecchio PDO balsamic vinegar, carefully aged for 25 years in its iconic traditional bottle.

Aceto balsamico affinato PDO, aged for 12 years in its traditional bottle

PGI balsamic vinegar: affordability and versatility

PGI (Protected Geographical Indication) balsamic vinegar is the cheapest and most commonly consumed variant of balsamic vinegar. It is a mixture with different ratios of red wine vinegar and cooked must.

Whereas for the PDO, the grapes to be used must necessarily be grown in the province of Modena to obtain the mark, for the production of the PGI, it is possible to use grapes characteristic of the Emilia Romagna region.
Another substantial difference with the PDO is the maturation time, which is much faster for the PGI: Aceto Balsamico di Modena IGP is aged from 60 days to a maximum of 3 years.
These more flexible rules have made it possible to meet the growing demand for balsamic vinegar from Modena, but without sacrificing quality.

Under the PGI label, Acetomodena has created several variants, each suitable for different pairings in the kitchen and each characterised by a very distinguishable taste. 
Starting with Goccia Rossa, which contains the highest percentage of wine vinegar, a product that is more acrid to the palate but ideal for cooking.

Then comes Goccia Nera, with 60% cooked must, slightly sweeter and perfect for salads. Goccia Argento, with 70-72% of cooked must, is less acidic and goes perfectly with fresh vegetables and more. 
Finally, Goccia Oro, with 90% cooked must, is a perfect accompaniment for fruit and dishes like Caprese salad.

Goccia Smeraldo (my favourite of the IGP line) is a special variation of IGP, but with the same percentage of must as Goccia Oro. The difference? It ages for 3 years in wooden barrels, giving it a truly unique texture. 
Finally, the organic version is a Goccia Oro still with 90% cooked must, but produced according to strict organic standards.

Browse and buy the Balsamic Vinegar IGP Line by Società Agricola Acetomodena

White seasoning: a world of alternative tastes

The world of vinegar extends far beyond traditional balsamic vinegar; white wine vinegar is an often underrated product that I have rediscovered here in a whole new light.
White wine vinegar is made from cooked must from white grapes and sweet white wine vinegar, but I am sure these variations will inspire you to expand your culinary repertoire.

Acetomodena has combined different aromatic ingredients inside the bottles that turn them into truly unique products! Sprigs of fresh thyme, lavender, mustard seeds, black garlic, honey, star anise and timut offer very different flavours that are very distinctive to the taste and really stimulate the imagination of the ‘little chef’ within each of us.

For example, white vinegar flavoured with thyme, I would use it to season a baked fish, instead of using lemon; I would thus obtain a very aromatic flavour while maintaining the acidity that I love so much in dishes.
However, I must admit that the white vinegar with black garlic is the one I liked best of all the whites. It really is an explosion of flavour!

Browse and buy the White Condiment Line 

Guided tours and tastings at the vinegar cellar

I had the chance to taste all the varieties produced during a tasting at the end of a guided tour of this wonderful vinegar cellar, which from the vineyard, to the cask and then to the table, made me discover a whole world.
Balsamic vinegar of Modena is much more than I could have ever imagined!

It is a story of tradition, passion, and daily commitment to quality. Regardless of the variety you choose, from PGI to PDO or white dressing, I invite you to discover the unique world of taste of this extraordinary Italian product.

The Vecchi family of the Acetomodena farm opens its doors to anyone who wants to taste and learn about balsamic vinegar of Modena with all its nuances. You will be greeted by the unmistakable scent of vinegar that radiates throughout the facility, walk among the barrels, and taste all (or just some) of the product varieties.

Tours last between 30 and 50 minutes at a cost of 15 euros, Monday to Friday. Book your guided tour of the Acetomodena Vinegar Cellar here. You can also customize your visit by filling in the form on their website.

As well as online, you can also buy the vinegar farm’s products directly during the visit or during the week.

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