Description

Modena and Reggio Emilia, in the region of Emilia-Romagna, are only 2 ½ hours from Florence and the only towns with the right to the D.O.P. (European Denomination of Protected Origin) label Aceto Balsamico Tradizionale di Modena. This label ensures that the preparation of this dark robust syrupy vinegar, referred to as “black gold”, follows strict specifications to protect quality.

Dating back to at least the time of the Roman Empire, balsamic vinegar has always been made using Trebbiano grapes grown in the region. They are pressed to produce grape must, filtered, cooked over an open flame until reduced and then transferred into wooden barrels (the choice of wood used in the aging process influences the flavour of the vinegar) to age over a minimum period of 12 years and up to 25 years or more. During the aging process, the grape must is transferred annually into smaller barrels as the liquid evaporates and allows the flavours to intensify. The result of this process is a balsamic vinegar that is recognized as one of the most esteemed flavour enhancers in the world.

There are many tours available with traditional producers that offer the opportunity to observe and learn about the process first hand. Private or small groups tours usually start in the vineyards and finish with tasting various qualities of vinegar, aged anywhere from 3 to 100 years, and other locally produced specialties like cheese and savouries.

Based on the date you are interested in and an up-to-date refined selection of tours which we will provide, the staff at Tuscany Travelist will be happy to look after your recommended advance booking and transportation on the day of the tour.