Il Borgo Orange – Balsamic Vinegar of Modena PGI

Il Borgo Orange, the aged Aceto Balsamico di Modena

Il Borgo Orange is an Aceto Balsamico di Modena IGP Invecchiato from the Acetaia Il Borgo del Balsamico in Albinea. The orange label represents the elevated, aged stage between the fresh yellow and the syrupy red, balanced between sweetness and acidity.

Il Borgo Orange Aceto Balsamico di Modena IGP is a balsamic vinegar aged for at least 3 years, made from cooked grape must and wine vinegar by sisters Cristina and Silvia Crotti in Albinea. The orange label marks the middle of the three aging stages of the Acetaia: richer than the young yellow, more accessible than the dense red. Subtle, aged aromas meet a foundational, lingering sweetness.

Ripe fruit, delicate caramel note, lingering sweetness

The Orange pours dark and glossy from the 250 ml bottle, thicker than the young yellow, and smells of ripe grapes.

On the nose, dried fig, a hint of caramel, and the warm note of the wooden barrel join in. On the palate, it is dark, dense, and long-lasting: the acidity finds its counterbalance in the sweetness of the cooked must, the fruit carries through, nothing is pushy. With 6% acidity, it remains lively without ever becoming sharp – an aged Aceto Balsamico that develops its depth entirely without caramel coloring and comes closer to the Tradizionale than the orange label might suggest.

On aged cheese, in sauces, with vegetables

Il Borgo Orange belongs on aged cheese, in warm sauces, and with hearty vegetables, where its aged sweetness guides the acidity.

When cooking, the volatile acidity evaporates, leaving behind a velvety, sweet-and-sour sauce that transforms roasts and braised vegetables – with a good splash of this, you can use less salt. A classic from Emilia remains unbeatable: a piece of aged Parmigiano, a few drops of Balsamico over it, nothing more is needed.

It is essential with a piece of aged Parmigiano Reggiano, drizzled over roasted figs, or on a tender beef fillet. If you prefer it even denser and more syrupy, go for the red top tier; for salad and raw vegetables, the fresh yellow remains the first choice. And a few drops on a spoonful of vanilla ice cream will show you just how far the aged sweetness of this Balsamico carries.

Two sisters and an old villa in Albinea

Il Borgo del Balsamico is the acetaia of sisters Cristina and Silvia Crotti in Albinea, in the green hills of Reggio Emilia.

Balsamic vinegar is the Crotti family's second great passion. Their father ran the Maska fashion house for over thirty years from 1970 before the sisters sold it around the year 2000 and dedicated themselves entirely to vinegar. Meticulous craftsmanship, excellent taste, and a beautiful bottle are inseparable for the two, Cristina says.

In the attic of the old villa, their legendary Aceto Balsamico Tradizionale di Reggio Emilia DOP matures in over 950 barrels, many of them from the 18th and 19th centuries. The sisters have this Aceto Balsamico di Modena IGP certified by the Consorzio Tutela Aceto Balsamico di Modena, made from cooked grape must and wine vinegar, entirely without caramel coloring, without preservatives, and gluten-free.

The longer the must rests in the small wooden barrel, the denser and rounder the vinegar becomes – and the darker the label. Thus, the colors classify the maturity: yellow for everyday use, orange for haute cuisine, red for the top tier. You can find the entire range of the Acetaia and many other balsamic vinegars with us.