How Traditional Balsamic Vinegar of Modena PDO is produced


The production of Traditional Balsamic Vinegar of Modena PDO begins in our vineyards, located in the countryside of the province of Modena, where we grow local grape varieties.

Following the production disciplinary, we are allowed to use grapes from 40 different varieties, although the most common ones are Lambrusco (13) and Trebbiano (20).

In September we harvest the grapes, and then subsequently press them. Thus we obtain the raw must (grape juice), which then needs to be cooked for several hours (usually 4/5).

Once the cooking is complete, the natural alcoholic fermentation needs to start in our product. This phase is the most difficult for us, since we cannot add any yeasts to the must or control the temperature. Knowledge of balsamic vinegar and artisan expertise play a big role in this phase.

Once the must reaches around 4 to 6 degrees of alcohol, we take some of our already aged product from the larger barrels stored in our vinegar cellar and add it to the cooked, fermente must. Using it as a starter, we trigger the switch from alcoholic fermentation to acetic oxidation, which transforms alcohol into acetic acid.

At this point we have obtained our only raw material: cooked, fermented and acetified must.

Giorgio and his family
they are ready to welcome you

Currently my father and I have about 1300 barrels, our vineyards, the processing room and we have for years become one of the reference companies in the sector.

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Acetaia Gambigliani Zoccoli

Via Mavora 154,
Castelfranco Emilia.

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