Italian Vinegar Plant
The Balsamic Vinegar of Modena (Aceto Balsamico di 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.
Flavours and knowledge
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.
Unique of its kind in the world
Precisely because it is strictly linked to the knowledge, traditions and skills of local populations, the unique Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is considered a symbol of the culture and history of Modena. This is decreed by the Official Journal of the European Union (L. 175/10 of 4 July 2009).
Vinegar on the table
As symbol of the gastronomic quality of the territory of the two Emilia Romagna provinces, Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an integral part of the local culinary tradition. As well as being a versatile and intriguing ingredient of countless regional recipes, it is also the main feature of festivals and events dedicated to it.
