Balsamic Vinegar of Modena PGI

Young Aceto Balsamico di Modena for everyday cooking

The Aceto Balsamico di Modena PGI from Fattoria Estense is a young, artisanally produced everyday vinegar from the heart of Modena. Briefly aged, fluid, with a delicate sweetness and balsamic notes. Not an aged luxury drop, but a reliable vinegar for salads, sauces, and soups.

Aceto Balsamico di Modena PGI from Fattoria Estense is the young everyday vinegar from the family acetaia near Modena in Emilia-Romagna. Blended from just 2 basic ingredients – wine vinegar and concentrated grape must –, briefly aged and pleasantly fluid, with its 6% acidity it provides exactly the vibrancy on the plate that a good vinegar needs. A balsamic for every day, not for the display cabinet.

Dark sheen, delicate sweetness, 6% acidity

In the glass, it appears dark brown and clear, and on the nose, it smells of cooked grape must. On the palate, 6% acidity meets a delicate sweetness – balanced, rounded, and suitable for everyday use.

The producer sees it as a "pleasant alternative to wine vinegar, but with balsamic notes." That is exactly how it tastes – more balsamic and rounder than pure wine vinegar, without the syrupy density of long-aged balsamicos.

The concentrated grape must comes from Emilia-Romagna, where balsamic has always been produced, and gives it its dark color and rounded sweetness. Anyone trying an Aceto Balsamico di Modena for the first time is in the right place here: friendly in price, honest in taste, and a direct path to a good vinaigrette. A reliable everyday hero that never takes center stage.

In salad dressings and for dipping

Mix 1 part balsamic with 3 parts fruity olive oil, add a pinch of salt – and you have a vinaigrette that wakes up any leafy salad. A splash also rounds off a tomato soup or steamed vegetables. So simple, so good.

It pairs just as well with hearty leafy salads like arugula as it does with roasted vegetables, lentil soup, or a dark gravy, to which it adds depth at the last moment. Stirred with a fruity olive oil from Bartolini, it becomes a dressing, or simply dip a piece of bread into a small bowl of vinegar and oil. For tomato-mozzarella or aged cheese, you should reach for the thicker Aceto Balsamico Gold, which comes from the barrel much more concentrated.

From old vaults in the heart of Modena

The family business Fattoria Estense has specialized entirely in Aceto Balsamico di Modena for more than 30 years – blended, aged, and bottled in Emilia-Romagna, the home of balsamic. What began at the end of the 1980s combines ancient knowledge with a steady hand.

Some of the vinegar blends the Fattoria draws from are stored in wooden barrels in old vaults for over 10 years – centuries-old vinegar cultures and well-kept family recipes form the basis. For this young everyday balsamic, it matures only briefly, whereas the higher grades require a long time. The abbreviation PGI stands for Protected Geographical Indication, which has been monitored by its own consortium since 1993.

If you would like to taste your way through the entire range of aging levels – from this young vinegar to Silver and the velvety Gold – you will find them in the Fattoria Estense range. And those looking for the protected origin will find what they need in our selection of Aceto Balsamico di Modena PGI. The 250 ml bottle is a welcome addition to any good kitchen.