Traditional balsamic vinegar

What is the Traditional Balsamic Vinegar of Modena? Here below the definition given in 1976 by “Consorteria dell’aceto Balsamico di Modena”:

«The Traditional Balsamic Vinegar of Modena is made of cooked grape must ripened through slow acetification originated from natural fermentation and gradual concentration by means of a long aging in a battery of barrels made of different woods and with no additional substance. It has a brown and shiny colour and shows its density by flowing as a syrupe. It has a complex, penetrating and peculiar fragrance with a clear but armonic and pleasant sourness. Unique sweet and sour flavour, traditional and well balanced taste. Generously compact, savoury with velvety shades according to its olfactory distinctive traits.

It’s the typical sweet and sour product of excellence of Modenese wine and food tradition, among the most exquisite in the world.


“Acetaia” is where the barrel sets used to make Traditional Balsamic Vinegar of Modena are stored, it is located in the attic. The set is the combination of all barrels with different progressive capacities.

In the acetaia the following tasks are made:

– collecting

– transferring

– refilling

The Traditional Balsamic Vinegar of Modena used for cooking will be collected from the smallest barrel of a set. Then the barrel will have to be refilled with vinegar taken from the previous barrel in order to reach the level it had before. The same operation will be repeated for all the other barrels up to the biggest barrel, the first one, where some cooked must will be added.

Acetaia Comunale in Maranello
In 2012 the Municipality of Maranello opened its Acetaia Comunale. It is located at 169, Abetone Superiore street in San Venanzio. It used to be an old dairy farm now restored and managed by the Committee on Promotion and Enhancement of typical local products from Modena.
Every year the Municipality organizes the Gran Premio dell’Aceto Balsamico Tradizionale.
In 2014 the Acetaia was dedicated to Mr. Vincenzo Ferrari Amorotti, President of the Committee.



Dove: via Abetone Superiore 169, San Venanzio (Maranello)
Info: tel. 0536/240.000