Balsamico di Modena has a rich and colourful production history dating all the way back to the Middle Ages. It is traditionally made in only two regions of Italy, those being Modena and Reggio Emilia. Family producers have had their own unique recipes handed down from generation to generation, and continue to produce their vinegars in the same way as they did all those years ago.
The process begins with harvesting locally grown grapes of two varieties, usually Trebbiano & Lambrusco. Only the best grapes are selected, and their harvesting is left as late as possible to maximise all of the natural sweetness. The grapes are carefully pressed, and the resulting “must” is slowly cooked in open vats for a period of at least 24hrs, until the grape must has reduced down to about 50% in volume. Cooking over a direct fire concentrates all the natural sugars through evaporation, and gives the vinegar a characteristic dark brown colour.
The cooked grape must is then placed in large oak barrels along with a small amount of matured wine vinegar (also known as “mother vinegar”), and fermentation and acetification process begins.
Later, in order to obtain a more premium quality Balsamic Vinegar of Modena IGP, it is matured in smaller individual wooden barrels of Oak, Chestnut, Cherry, Ash & Mulberry. Each barrel wood type imparts a unique flavour note to the vinegar.
The quality and production method of Balsamico di Modena varies greatly between producer, and Deli-cious chooses to only work with some of the very best small, family-run producers in the region. As a result we offer premium quality Balsamic Vinegar which has been IGP/PGI certified and recognised worldwide for its quality and flavour.