Traditional Balsamic Vinegar of Modena is one of the oldest and without doubt, the most typical product of the agricultural food industry in the province of Modena. It is not known for sure how it originated and some say it was invented by accident: as Traditional Balsamic Vinegar derives from the natural acetous fermentation, followed by a long ageing period, of boiled grape must, it seems probable that the product developed by chance through the reaction of these microbiological processes in containers of boiled grape must, (called “saba”, a traditional ingredient in local cuisine, already used in Roman times as a sweetener with honey), followed by the intervention of Man who set up the production techniques still used today.
“Traditional Balsamic Vinegar of Modena is obtained from boiled grape must, matured through slow acefication, the natural fermentation and progressive concentration over a long drawn-out ageing period, carried out in a series of vessels of different woods, without the addition of any other substance. It has a rich shiny dark brown colour and a perfect fluid syrupy density. The characteristic complex bouquet is pungent and evident but with a pleasant and harmonic acidity. With a traditional and unique well-balanced sweet and sour taste, is generously full-bodied, pungent with velvety tones, in agreement with its distinctive olfactory characteristics”