Production area
Balsamic Vinegar of Modena (Aceto Balsamico di Modena) can only be produced in 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.
Optimal climatic conditions
In addition, this area in Emilia Romagna has 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.
