The history of Traditional Balsamic Vinegar is inextricably tied to the lands around Modena but its origins date back to a distant time, crossing centuries, customs and definitions.

 

 

The letters of Francesco Aggazzotti of Colombaro, that became the Guild of Traditional Balsamic Vinegar of Spilamberto

 

 

 

 

Traditional Balsamic Vinegar of Modena, since 2000, has been awarded the Protected Designation of Origin

(DOP, in Italian)

 

 

 

 

From working in the vineyards and harvesting, to careful selection of the grapes and their delicate pressing: the Traditional Balsamic Vinegar production techniques start in the fields, where the magnificent fruit is provided by the vine.

 

 

Slowness, care, patience: yesterday like today, the old habits are those that are invaluable in creating the raw material from which, with the help of nature and time, the Traditional Balsamic Vinegar of Modena is obtained.

 

 

To ferment, acetify, mature and age, the grape must cooked and reduced in keeping with the traditional methods needs suitable containers – safe, practical and strong enough to last for a period of time that will perhaps even be measured in centuries.

 

 

Acetifying the barrels, choosing the right moment for starting-up, following the transformation phases of the grape must, right through to the delicate operations of drawing off, decanting and refilling: all the secrets to conduct your TBV.

 

 

 

 

The complete development of the maturation phase takes at least 12 years. It is towards the end of this period that the typical characteristics of a good TBVM begin to appear. This Traditional Balsamic Vinegar aged for more the 12 years is the “affinato” or aged by the red or cream white cap.

 

 

The Traditional Balsamic Vinegar cycle ends with ageing, which takes at least 25 years. The gradual extinction of the enzymatic activity gives way to the long sought after organoleptic characteristics. This Traditional Balsamic Vinegar aged for more the 25 years is the “extravecchio” or extra aged, distinguishable by the gold cap.

 

 

Giving an opinion about the quality of the structure of a sample of tbvm, its evolution, its value, as well as about its possible shortcomings and defects, through the senses of sight, smell, touch and taste. this is how organoleptic testing is done.

 

 

TBVM tasting begins with a visual inspection. This is used to evaluate density, colour and clarity, before the subsequent phases of organoleptic testing, those of smell and taste.

 

 

 

 

 

 

The primary aim of the Coterie of Spilamberto is to preserve and promote the dictates of a century-old tradition, which it does through the work of its members and its many activities.

The Coterie of the Traditional Balsamic Vinegar of Modena

 

 

All adjectives describe the best properties of the Traditional Balsamic Vinegar

of Modena.

The descriptive code of the TBVM and the Coterie’s tasting chart

 

 

Thanks to the hard work of the Vinegar Loft Group, from 2007 the Coterie began to host particularly valuable vinegar sets.

 

 

Here is an example of a vinegar set, consisting of six barrels in diminishing order: it is that of Massimo Bottura, chef at the Osteria Francescana in Modena, housed at Villa Fabriani and run by experts of the Social Vinegar Loft.

 

 

 

 

The province of Modena is a territory rich in environments yet to be explored. Places where fields, woods and small orchards alternate harmoniously and frame villages, tower houses and medieval castles.

 

 

Vines, cherries and chestnut dominate with their colours and make the landscapes, plains, hills and mountains particularly suggestive, especially in spring and autumn. An area in the heart of Emilia Romagna that offers a green environment, rich in culture and gastronomy.

 

 

The St. John’s contest held without interruption since 1967, is at the heart of the Coterie’s annual activity: it allows for production within the territory to be monitored and knowledge about TBVM to be shared.

 

 

The Museum of Traditional Balsamic Vinegar and the Social Vinegar Loft

 

 

At the Museum’s bookstore is possible purchase packages of TBVM aged a minimum of 25 years (“extravecchio” or extra aged), distinguishable by its gold cap.

 

 

Webapp developed by
Lucia Barbieri and Paola Busani

of www.appeditor.it

Photographic inserts

Cristiano Casolari and Olimpia Lalli

of Modo Fotografia,

Lucia Barbieri, Paola Busani, Silvio Martinelli,
Ermes Spadoni

Videos

by Museum of Traditional Balsamic Vinegar “il Balsamico della tradizione secolare” (Ada produzioni, directed by Fabio Boni, music by Enrico Degli Esposti, Olga produzioni)

Music
http://JoshWoodward.com

Editing
Cristina Sereni

Development
David Guerra

 

 

Coterie of TBVM, Spilamberto, Villa Fabriani

Via F. Roncati, 28, 41057 Spilamberto (MO)

www.consorteria-abtm.it

info@museodelbalsamicotradizionale.org

www.museodelbalsamicotradizionale.org

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Any reproduction, translation, adaptation, even in part or excerpts, for any use and by any means, is strictly prohibited without the prior written consent of the Consorteria dell’Aceto Balsamico Tradizionale – Spilamberto.

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