Vinegar


Vinegars and Balsamico Vinegars ingredients with taste and a lot of flavours to be discovered.

Aceto Balsamico Tradizionale

The Traditional Balsamic Vinegars (Aceto Balsamico Tradizionale) has been produced since Middle Ages and can be obtained only from grape must of certain wine grape varieties grown up in the provinces of Modena and Reggio Emilia. The aging has to be done in wooden barrels of decreasing sizes for 12 to 25 years. Aceto Balsamico Tradizionale di Modena can be only bottled in the exclusive round shape bottle a red cap indicating an aging for minimum of 12 years and golden cap for over 25 years whereas Aceto Balsamico Tradizionaledi Reggio Emilia can be only bottled in the tulip shaped bottle. Three different colors (orange, silver and golden) are used to indicate the age. The names Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionaledi Reggio Emilia are protected by European Union as Protected Designation of Origin schema Aceto Balsamico.

Balsamic vinegars (aceto balsamico) are more commercial and produced of cooked and/or concentrated grape musts partially fermented with an addition of wine vinegar. Our balsamic vinegars originate from Mazzetti from the heart on Modena. Mazzetti’s balsamic vinegar has the status of Protected Geographic Indication meaning that it has to be produced and matured only in the provinces of Modena and Reggio Emilia. A further condition is a slow and long maturation until three years for the normal product and over three years for the aged variety. Mazzetti’s balsamic vinegars carry “leaves” from one to four indicating the quality level and classification of the product.

Wine vinegar

Wine vinegars (aceto) are made from spirits like red and white wine secondarily fermented. The most special and expensive ones like Aceto di Barolo are matured in barrique for several years.