DOP Traditional Balsamic Vinegar of Modena 12 Years “Affinato”
This traditional balsamic vinegar has received from the European Commission the DOP (Protected Designation of Origin) recognition and is submitted to a strict production policy. It is made exclusively of cooked grape must aged for many years in wooden barrels where it naturally gets thicker and aromatic from year to year. Every year it is transferred into a different wooden barrel to acquire the various aromas of oak, cherry, chestnut, ash, mulberry, juniper woods. Traditional Balsamic Vinegar of Modena DOP can only be found in the special shaped 100ml glass jar designed by Giugiaro and each bottle is numbered and sealed with the DOP mark of the Consortium. Only two qualities are put on the market: “Affinato” aged for at least 12 years and “Extravecchio” aged for minimum 25 years. They are pleasantly thick and sweeter than Balsamic Vinegar of Modena IGP therefore they can be used on many dishes. The “EXTRAVECCHIO” is also used pure at the end of a meal as an after-dinner, for its digestive properties.
WHAT IS BALSAMIC VINEGAR OF MODENA?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PonteVecchio are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies’ dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 100 ml/3.38 fl oz
Ingredients: Cooked grape must
Contains sulphites
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“Nobile” Balsamic Condiment, 12 Barrels
Our Nobile Balsamic Condiment is aged 12 years and has a lovely, naturally creamy consistency and deep raisin flavor. As a Balsamic Condiment it has a lower acidity than the Balsamic Vinegar of Modena IGP, in our case because it is made of acetified cooked grape must only, exclusively aged in wooden barrels made of different woods, each wood providing its typical scents and aromas to the products. The Balsamic condiments are similar to the DOP Traditional Balsamic Vinegar but without the DOP regulation, so it is not regulated by an apposite policy. It is possible to indicate the age on the labels through numbers. The Condiments can be aged for a very long time so that to become a rare and precious after dinner to enjoy even pure at the end of a meal. They are all free from any colourings and preservatives; 100% natural.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 100 ml/3.38 fl oz
Ingredients: acetified cooked grape must
Contains suphites
Balsamic Vinegar of Modena IGP 3 Barrels, 6 Years
Exceptionally well balanced authentic Balsamic Vinegar of Modena. Use every day on salads and fruit. Aged 6 years.
BALSAMIC VINEGAR OF MODENA I.G.P. (Indicazione Geografica protetta = Protected Geographical Indication). Since July 2009, this product has received from the European Commission the recognition of the IGP (Protected Geographical Identification) and therefore it is submitted to the European policy production. It has to reach 6% acidity and therefore it is made of cooked grape must (at least 20%) and wine vinegar in variable proportion. The thickness of this product depends on the content of cooked grape must and of course of the aging time of the must. Like all other balsamic condiments, the more it is aged, the more it is creamy and versatile in kitchen. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 250 ml/8.45 fl oz
Ingredients: cooked grape must, wine vinegar
Contains sulphites
Classic Balsamic Vinegar of Modena IGP
Great for every day use, this versatile balsamic vinegar is produced according to the IGP production guidelines.
BALSAMIC VINEGAR OF MODENA I.G.P. (Indicazione Geografica protetta = Protected Geographical Indication). Since July 2009, this product has received from the European Commission the recognition of the IGP (Protected Geographical Identification) and therefore it is submitted to the European policy production. It has to reach 6% acidity and therefore it is made of cooked grape must (at least 20%) and wine vinegar in variable proportion. The thickness of this product depends on the content of cooked grape must and of course of the aging time of the must. Like all other balsamic condiments, the more it is aged, the more it is creamy and versatile in kitchen. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 250 ml/8.45 fl oz
Ingredients: wine vinegar, cooked grape must
Contains sulphites
Saba
Saba, or cooked grape must, is typical of the Modena area and with a very long tradition. It is also called VINCOTTO, which is only made of cooked/concentrated grape must and has a lower acidity than Aceto Balsamico and is creamy like syrup. It is perfect to garnish fruit and desserts, also to make cocktails and to dress meat and salads.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 250 ml/8.45 fl oz
Ingredients: acetified cooked grape must
Contains sulphites
White Balsamic Vinegar Riserva
White Balsamic Vinegar Riserva
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Net weight: 250 ml/8.45 fl oz
Ingredients: white wine vinegar, concentrated white grape must
Contain sulphites