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All set: more than 30 vinegar cellars open in the province of Modena

On Sunday 24 September, guided tours, tastings and sensory analyses to learn how Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO are produced

13, Sep 2023

Selected local historic vines, grape must, wine vinegar, particular and traditional processes: these are the only ingredients that characterize the production of the Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI sector.

To find out all the secrets contained in a drop of Balsamic Vinegar of Modena, be it Protected Geographical Indication (PGI) or Protected Designation of Origin (DOP), Acetaie Aperte returns on Sunday 24 September from 10am to 6pm, an event organized by Le Terre of Balsamic Vinegar, which unites the Consortia for the protection of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO.
A day aimed at families, tourists, enthusiasts, professionals. The program includes guided visits and tastings, sensorial itineraries, workshops to learn about history and culture and all the secrets contained in a drop of "Modena's black gold".

“For over twenty years – says Enrico Corsini, President of the second level Consortium Terre del Balsamico and of the Consortium for the Protection of Traditional Balsamic Vinegar of Modena – the two Consortia together have organized this event with the aim of making known the ability of our producers, and above all the versatility of this leading Made in Italy food product. The value of this event also lies in the desire to educate consumers more and more to recognize authentic products in order to establish a gastronomic culture that helps us defeat imitations and evocations".

“Since ancient times, wine vinegar and cooked must have represented the condiments par excellence of Italian cuisine – states Mariangela Grosoli, President of the Consortium for the Protection of Balsamic Vinegar of Modena – with this initiative which has seen an increase in the number of visitors every year, we want to raise awareness of the extreme versatility of this prized condiment for both chefs and cooking enthusiasts from all over the world. Each vinegar factory has organized meetings to explain not only how it is produced and appreciate its organoleptic characteristics, but above all to make known the life and business stories that are linked to this product, one of the most representative of Italian gastronomic culture and its first ambassador in the world”.

The Acetaie Aperte event will be a 360-degree sensorial journey to involve food lovers and families in discovering these excellences and the role they have in the collective culture of the area. The requirements to participate are a great desire for knowledge and a pair of comfortable shoes to face any type of experience: from guided tours that start from the vineyard and reach the production rooms, passing through all the phases of the process, from the boiling of the must to the barrel cellar and the aging room and also visiting the educational farm, the animal park or the botanical garden with a panoramic view of the Panaro valley.
In order to guarantee an orderly influx and a better enjoyment of the visit, reservations are required for some vinegar factories, while for others it is recommended.

The list with detailed information on programs, access methods and addresses of the individual vinegar factories is available on the website

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