A story of passion and patience
Grown and harvested in the heart of Modena and crafted in small batches to a centuries-old recipe. Patiently aged for 12 or 25 years, Aceto Balsamico Tradizionale di Modena PDO is Mazzetti’s original ‘Black Gold’.
Everything starts with the grapes
Only locally-grown varieties meet the exacting standards for Aceto Balsamico Tradizionale di Modena PDO: Lambrusco, Trebbiano, Ancellotta, and a few others.
And thanks to the beautiful Modena climate and the rich soils of our vineyards, each homegrown and handpicked grape has just the right amount of sugar and acidity.
Then it’s off to the barrels, and the start of the vinegar’s patient aging journey in a traditional set of small wooden casks of different woods and decreasing sizes, known as batteria.
As the temperature and humidity ebbs and flows with the changing of the seasons in Modena, our cellar master transfers the precious cooked grape must from barrel to barrel, to ensure it ferments and matures perfectly. It’s a patient, almost-alchemic, process that takes years of experience, but the results are extraordinary.
Some of our Aceto Balsamico Tradizionale di Modena is aged 12 years, some for 25 years or more. By law, you can only call the product extravecchio (extra-aged) after 25 years of patience and dedication.
From the first black, syrupy drop in each bottle to the finishing drizzle, the taste is always deliciously complex, rich with deep flavour, and beautifully textured.
Tradizionale Balsamic Vinegar of Modena PDO has a characteristic and complex, penetrating bouquet together with an agreeable and balanced acidity.
Its traditional and inimitable flavour is a delicate balance of sweet and sour, full-flavoured with velvet undertones.