A history of healing
The word balsamico refers to something with healing powers, and Balsamic Vinegar of Modena has been recommended in countless Italian medical manuals since Ancient Roman times.
Over the centuries, it’s been recommended as a treatment for those suffering with sore throat, respiratory tract disorders or stomach problems — and although there’s no scientific proof of Aceto Balsamico’s health benefits, it’s still widely-accepted as being part of a healthy diet.
Tall tales and famous names
In Book I of the Georgics, the poet Virgil was one of the first to record his encounters with Balsamic Vinegar, writing of a woman who ‘cooks the must, the sweet juice, on the fire’ – the same process by which we craft our vinegar today.
Apocryphal tales abound about Balsamic Vinegar too — Lucrezia Borgia, daughter of Roderic Borgia, the man who would later become Pope Alexander VI, was rumored to bathe in vinegar daily. Washing the towels afterwards must have been a lot of work...
When it comes to vines, only a few will do
The only grape varieties that can be used in Balsamic Vinegar of Modena are Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. If it’s made with anything else, then it’s not the real thing.
Of course, what happens to the grapes once they’re picked is vitally important too — and you can read more about our approach to craftsmanship here .
Age is more than just a number
Aging is an important part of any authentic Balsamic Vinegar of Modena — the longer the liquid is kept in the barrels, the richer, more complex, deliciously woody notes it absorbs.
You can tell how long a bottle has been aged by the seal on its neck. If the seal is burgundy, it means the Consortium of Balsamic Vinegar of Modena has certified the product has been matured in wooden vats or barrels for more than 60 days. If it’s a gold seal, it means the product is certified as having been aged for more than 3 years.