If you’re coming to the region of Emilia Romagna for an authentic Modena Balsamic Vinegar tour, let me share the fantastic experience I had at one of Modena’s best Acetaias (vinegar houses), Acetaia di Giorgio.
No doubt you have some experience with balsamic vinegar…or at least with what most supermarkets want us to think it is.
But trust me, you’ve never tasted traditional balsamic vinegar until you’ve been to a real Acetaia in Modena, where this velvety “black gold” originated.
And, no trip to northern Italy is complete without learning more about the generations-old production process that goes into making authentic balsamic vinegar.
So, shall we head out together on a balsamic vinegar tour? Andiamo!
What exactly is DOP traditional Balsamic Vinegar from Modena?
First and foremost, the production of balsamic vinegar with the DOP designation consists of only 1 ingredient, grapes. These grapes must be grown, harvested, and pressed in the Emilia Romagna region in and around Modena. DOP stands for “Denominazione di Origine Protetta” and certifies that a food like balsamic vinegar or Parmigiano Reggiano is authentic.
So, if the balsamic vinegar in your kitchen pantry has more than grapes in its ingredient list, and it likely does, then it’s not the real deal. Traditional Balsamic Vinegar must also be sold in a specific glass 100ml bottle.
It’s tricky though because even when you’re in Emilia Romagna and other parts of Italy, you might see balsamic vinegar from Modena marked as “IGP.” This stands for “Indicazione Geografica Protetta.”
These balsamic vinegars are of better quality than mass-produced “balsamic” vinegars and must be produced in the province of Modena or Reggio Emilia. But it’s not the same as “tradizionale” balsamic vinegar because wine vinegar is added and the process is overall less strict.
DOP Balsamic Vinegar, on the other hand, must be made with the local Lambrusco or Trebbiano grapes and then stored in specific types of wooden barrels to age for at least 12 years.
The result is a thick, syrupy liquid with varying flavor profiles depending on the type of wood barrels where the vinegar was aged.
No matter what, you’ll notice how decadent it is and will want to use only a few drops on whatever dish you’re pairing it with, from risotto to meats and cheeses.
Why should you trust my Modena Balsamic Vinegar Tour review?
For 2 simple reasons.
I’m a dual American-Italian citizen who lives and travels around northern Italy for months at a time and has a lot of experience learning about and tasting the prized foods in each region.
On my last visit to Modena, I researched tours and tastings of balsamic vinegars and independently chose the one I wanted. I haven’t been asked to write this review nor am I receiving any money for it from Acetaia di Giorgio.
I’m writing about it because I thought the guided tour, from booking it to walking out with a newfound understanding of the traditional process and my very own bottle of DOP Balsamic Vinegar, was excellent.
Visiting Acetaia di Giorgio
Wanting a small group tour and preferably a family-run balsamic vinegar producer, I stumbled upon Acetaia di Giorgio. I genuinely wanted to learn more about quality balsamic vinegar and the aging process and this seemed to be exactly what I was looking for.
Just over a mile from the historic center of Modena, Acetaia di Giorgio is in the old family house which has been theirs since 1870.
So, I reached out via the tour reservation contact form on their website and the booking process couldn’t have been easier. Within 24 hours, Marcello, Giorgio’s son-in-law reached out and helped me schedule a date for a complimentary visit to the vinegar house.
On the day of the tour, I arrived by car. You could also take a taxi or make the walk from the center of Modena if you’re staying in town.
Marcello was there with a warm welcome and after a few moments of waiting in the pretty garden for the rest of the participants to arrive, we headed inside the house.
Right away, you can smell the vinegar that at this point seems as much a part of the house as the bricks themselves.
We headed upstairs to the aging rooms because, unlike wine, balsamic vinegar needs warmer temperatures. Marcello explained the history of balsamic vinegar, the types of grapes used, the rules that must be followed for their vinegar to be considered DOP, and the aging process which takes place over at least 12 years! It was quite a realization to know that basically all of the balsamic vinegar I’d ever had was of the commercial variety and not even close to authentic!
It was my first time learning about all of the specifics and I was fascinated by the wooden barrels, how they’re kept open (with only a small cloth over the opening) to allow air inside, and the different types of wood used. Marcello explained everything clearly, answered questions, and through everything conveyed the joy that comes from a dedicated family to their craft.
After explaining the process, we were able to taste several different types of balsamic vinegars based on their age and which wooden barrels were used.
It was fascinating to taste the differences between the balsamic vinegar aged in cherry wood compared to juniper wood or a combination of a few types of wood. I don’t want to give away everything so you’ll just have to schedule a visit to taste for yourself.
I knew I wanted to take a bottle home with me. But, I have to say the decision was difficult!
Everything we tasted was smooth and flavorful so I was grateful that Marcello let me taste several varieties again to help my decision. Plus, given that you’re paying for quality, I was glad to have his personal advice and plenty of time to decide to make sure I chose the right one for me.
After one final balsamic vinegar tasting, I decided to buy a bottle of “Extra Vecchio” Gold Cap DOP aged at least 24 years.
But I should also add, there’s absolutely no pressure to buy. Some people in my tour group did and some didn’t so there’s truly no obligation.
What I can say is that I’ve since shared a few drops with friends and family, including my in-laws who are from Italy, and everyone’s eyes light up when the vinegar coats their taste buds. It’s that good!
Are you ready to plan your Balsamic Vinegar tour?
As you travel around Emilia Romagna, you’ll find plenty of shops selling DOP and IGP Balsamic Vinegars. But it’s a special experience when you go to the source and hear a member of the family-run business describe everything that goes into the art of producing the real thing. Acetaia di Giorgio is part of the centuries-old tradition and commitment to maintaining the strict standards that protect the quality of Balsamic Vinegar.
Not to mention, the process is really interesting and a great way to learn about the culinary heritage of Emilia Romagna, as well as a top thing to do in Modena. So, don’t miss your chance to visit Acetaia di Giorgio for a great tour and tasting!
So, would you like to do a Balsamic Vinegar tour in Modena?
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