Mazzetti Balsamic Vinegar di Modena

The Italian Provinces of Modena and Reggio Emilia are the only two places in the world where Balsamic Vinegar of Modena PGI can be produced. Unlike anywhere else in the world the soil and climate are in perfect condition to produce grapes with just the right balance of sugars and acidity. 

There are only 7 grape varieties that can be used to make Vinegar of Modena PGI - Lambrusco, Sangiovese (a personal favorite), Trebbiano, Albana, Ancellota, Fortanna, and Montuni. 

The Grapes are picked by hand and the gently pressed together. This is a pinnacle point in the process as this creates a sugar-rich juice which is known as grape must. The grape must is cooked and reduced over a long period of time until the grape must is reduced to a thick and flavorful syrup. 

The balsamic syrup is then mixed with premium wine vinegar. This is now where craftsmanship shines. Mazzetti holds near and dear their families secret recipes. Mixtures, techniques, barrels, etc. have a large impact on the flavor and quality of the balsamic. 

Once the blending process is complete the rule of Aceto Balsamico Di Modena PGI decrees that the liquid black gold must rest in the barrels for 3 years. Some vinegars are aged longer with produces different tastes and density of the vinegar. Invecchiato Balsamic vinegar is aged longer than 3 years in smaller more compact barrels. As the prestigious world renowned Tradizionale di Modeno PDO is aged 12 to 25 years in barrels made from woods such as Oak, Chestnut, and Juniper. 

After learning much more about Balsamic, in-specifically Mazzetti's, we are looking to expand our balsamic offerings online in both the Mazzetti brand and others. Please comment below if you have been looking for a brand you have been unable to source or find from Italy. 

Here is a great book of recipes using Aceto Balsamico Di Modena! You can also use it on your Charcuterie boards or Caprese salad!