It is produced by ageing cooked grape must, acetified in casks which are all strictly of different sizes and woods. The Traditional Balsamic Vinegar of Modena PDO 50 years.

Before being bottled, the vinegar undergoes stringent testing by the Tasting Commission of the Modena Chamber of Commerce, which assesses characteristics of density and acidity as well as organoleptic properties.

Only after passing these tests can the product boast the prestigious name “Aceto Balsamico Tradizionale di Modena extravecchio”. As an additional guarantee for consumers, the Modena Producers Consortium actually bottles the product batch inside the Chamber of Commerce.