The balsamic vinegar of Modena made by acetificio Bellei is a selected product that boasts the IGP designation. The balsamic vinegar is made with local grape varieties of Emilia Romagna; Bellei selects the best grapes, concentrates the musts, and ages the vinegar in oak barrels for at least 60 days. The result is a medium-body balsamic vinegar, pleasant and delicate.
Sweet-and-sour flavor, low intensity, on the mouth it shows a persistent acidity and good fruity notes.
The balsamic vinegar of Modena Bronze is medium-bodied, natural, and delicate, suitable for any occasion. It goes well with salads or grilled vegetables.
The balsamic vinegar of Modena IGP can be made only in the areas of Modena and Reggio Emilia. The production of balsamic vinegar starts by pressing the grapes that, as mentioned before, are local varieties such as Lambrusco and Trebbiano. The must is concentrated and boiled. Once concentrated, the alcoholic fermentation is carried out which turns the sugar into alcohol. The alcohol is then turned into vinegar by the acetic bacteria. When the wine is turned into vinegar, this is aged in oak barrels. The refinement of the vinegar can finally start, during which the oak will give incredible elegance and softness to the vinegar.