Modena: Guided Tour of a Traditional Acetaia with Balsamic Vinegar Tasting

In the heart of Emilia-Romagna, a land renowned for its outstanding food and wine traditions, a historic family-run Acetaia opens its doors for a truly unique sensory experience dedicated to Traditional Balsamic Vinegar of Modena. Here, knowledge and craftsmanship have been passed down from father to son for generations, preserving an ancient and precious art with passion and deep respect for tradition. In this place, Traditional Balsamic Vinegar of Modena is not simply a product—it is a true expression of time, territory and heritage.

The experience begins with a warm welcome in a dedicated reception area, where you will be greeted with Italian moka coffee and a glass of Lambrusco di Sorbara Rosé DOP, served as an aperitif to immediately immerse you in Modena’s convivial atmosphere. Your guide will then lead you through the Acetaia, sharing the story of the family, the origins of Traditional Balsamic Vinegar of Modena and the key stages of its production and aging process. You will discover the entire artisanal process, from the cultivation of the grapes to the cooking of the must, which is then transferred into wooden barrels where slow aging transforms it into the famous “Black Gold of Modena”, developing its unmistakable aromas and complexity. The visit continues in the aging rooms, where the scent of wood and cooked must creates a truly evocative and authentic atmosphere, allowing you to fully appreciate the value of time and patience required to produce a high-quality balsamic vinegar. The highlight of the experience is a guided tasting of Traditional Balsamic Vinegar of Modena, paired with carefully selected gastronomic combinations designed to enhance its many nuances and flavours.

IMPORTANT: Please inform us of any food allergies or intolerances at the time of booking.

What to Expect

Visit to the Acetaia

During the visit, you will learn about the history of the Acetaia and the family who owns it, their traditions and the secrets behind Traditional Balsamic Vinegar of Modena. The guide will explain the production phases and the differences between Traditional Balsamic Vinegar of Modena and the various commercial balsamic vinegars available on the market. You will also have the opportunity to see and touch the different types of wooden barrels used for ageing—each essential in shaping the aromatic balance and character of this extraordinary product.

Balsamic Vinegar Tasting with Food Pairings

 The tasting includes two varieties of Traditional Balsamic Vinegar of Modena:

• one aged 12 years,
• and the estate’s Extra Vecchio, aged 25 years.

The vinegar tasting is accompanied by a generous buffet of authentic local specialities, including:

• Two types of frittata: one with zucchini and one with onion and sweet red peppers
• Two types of ricotta: cow’s milk and sheep’s milk
• Parmigiano Reggiano, aged 24 months
• Oven-baked focaccia with extra virgin olive oil
• Ricotta cake

Everything is paired with Lambrusco DOP, completing a rich and balanced tasting experience. Each pairing is carefully chosen to highlight the versatility of balsamic vinegar and its harmony with traditional Emilian products, creating an engaging and memorable journey of flavours.

The History of the Acetaia

The history of the Acetaia is a journey through generations, deeply rooted in a passion for Traditional Balsamic Vinegar of Modena. Like many Modenese families, the owners’ ancestors originally produced vinegar for family use, carefully preserving ancient barrels and passing down their knowledge from father to son. A turning point came in the 1970s, when Grandfather Giorgio, with vision and courage, started 300 barrels—marking the beginning of a project that transformed a domestic tradition into an art to be shared with others. In the 1980s, as Traditional Balsamic Vinegar began to gain recognition beyond the home, the family decided to open their Acetaia to the world, turning passion into a respected production reality. In the 1990s, his son Mario, together with his father, further developed the Acetaia by expanding the barrel batteries and strengthening its reputation for quality and tradition. Today, the legacy continues with Giorgio, the latest generation, who works alongside his father with enthusiasm and dedication, overseeing more than 1,300 barrels, their own vineyards and a production that has become a symbol of authenticity and passion in the heart of the Modena countryside.