Acetaia Mussini

Acetaia Mussini - Balsamic Vinegar of Modena since 1909

The roots of Acetaia Mussini and its Balsamic Vinegar of Modena reach far back into the history of their family. The love for balsamic vinegar, a flavor intrinsically linked to the local tradition of grapes and cooked must, was passed down through generations at Mussini's from grandparents to parents and from them to children. However, at Mussini's, it was not the fathers but the mothers who dedicated themselves to producing balsamic vinegar from Modena as early as 1909. Traditionally, cooked grape must was stored and aged in numerous small and large wooden barrels in the attic of the vinegar factory in Magreta.

Acetaia Mussini - L’Arte del Gusto

Around 100 years later, two cousins left their previous careers in the world of ceramics to return to their family's tradition and, with all the knowledge, technique, and skill, as well as passion, love, and foresight, once again produce Aceto Balsamico di Modena IGP and DOP, as well as exciting new vinegar creations according to old tradition.
Acetaia Mussini's passion for Modena's black gold is inextricably linked to the region where it is produced. The northern Italian university city of Modena is located on the southern edge of the Po Valley, surrounded by the two rivers Secchia in the west and Panaro in the east. Their water feeds the vineyards where the grape varieties Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, and Occhio di Gatta grow, from which not only wine but also the famous Aceto Balsamico di Modena is made.

Acetaia Mussini - good by tradition

The three fundamental secrets passed down through generations at Mussini to guarantee a unique and inimitable balsamic vinegar are

• high-quality musts from Trebbiano, Lambrusco Grasparossa, and Ancellotta grapes
• Careful production of the cooked grape must
• patient aging of at least three years in noble woods and continuous decanting during this time.