The taste of a natural and additive-free Aceto Balsamico Tradizionale di Modena (ABTDM) is an unforgettable and intense taste experience. Tradizionale is made exclusively from cooked grape must and gets its classic aroma and texture from a long barrel maturation in various wooden barrels. This product is essentially different from all other balsamic vinegar products and is rightly the "king" in this category. There are clear and strict regulations for ABTDM that govern its production, ingredients and raw materials, bottling and labeling.
In contrast to "normal" Aceto Balsamico di Modena, only one ingredient may be found in Tradizionale and that is grape must. The term "Tradizionale" may only be used after 12 years of maturation/ageing at the earliest.
The abbreviation D.O.P stands for Denominazione d'Origine Protetta and stands for Protected Designation of Origin. In contrast to I.G.P., with D.O.P. all production steps must be carried out in the region. From raw materials to bottling - everything comes from the region and is subject to constant controls. Due to the strict rules regarding the ingredients and the production process, Aceto Balsamico Tradizionale is an extremely high-quality product and a must for gourmets.
With Tradizionale from Modena, everything starts with the grapes (traditionally from Trebbiano and/or Lambrusco grapes). During the late harvest, only the best grapes are selected to be processed into grape must. This is done using a wine press. The must (cloudy grape juice) is gently extracted from the mash (a mixture of grape pulp, seeds, skins and juice).
The key to the production of Balsamico Tradizionale is time. It can take days just to boil down the must. Shortly before the fermentation of the grape must begins, it is slowly cooked in copper pots over an open fire at a gentle 70° C. Continuous tempering over a low flame and constant stirring reduces the water content, caramelizes the fructose and concentrates the aromas. The resulting "must cotto" is first cooled and then begins its first refinement step in the first wooden barrel, the "badessa", where it becomes vinegar. After one year, it is transferred to the next (smaller) wooden barrel. In other words, every year some vinegar is transferred to the next smaller barrel in which an older vinegar is already maturing. Different wooden barrels made of oak, chestnut, cherry, ash and mulberry are used one after the other.
The old barrels are so valuable that a new barrel is built around an old one. All the barrels together are called "batteria". As was the case hundreds of years ago, the barrels are stored on airy roof trusses. Fermentation and maturation are thus regulated by the changing seasons.
Tradizionale is mainly used raw. For example, to flavor meat, fish, matured hard cheese, raw or cooked vegetables, carpaccio, fruit and desserts.
