The production of italian balsamic vinegar is one of the activities that distinguish the Italian gastronomic traditions than the rest of the world. But within the narrow circle of producers of italian balsamic vinegar, is a company that has done the absolute pursuit of quality as something to boast of its production. It Acetaia del Cristo, italian agricultural society of San Prospero (Modena) for three generations is now devoted to the production of balsamic vinegar of Modena, thanks to the continuation of ancient production processes handed down over the years, giving rise today expression of the noblest fruits of the earth, made from work and passion of man in search of refinement of the traditional production of balsamic vinegar. But being producers of balsamic vinegar is to bring forward the name of the tradition of one of the leading products made in Italy, which has earned over time the assignment of the title PDO (protected designation of origin) to crown an area of activities that can maintain the production process, then as now, its foundations based on the production of balsamic vinegar with the traditional method.

In the production of balsamic vinegar in fact the only ingredient is cooked must of organic grapes, such as those of Trebbiano di Spagna (also called "Trebbianino"), Ancellotta Berzemino, Lambrusco, Cat Eye (Occhio di Gatta), Sauvignon, Trebbiano, Sgavetta, as well as other DOC and DOCG wines, giving rise to the production of italian balsamic vinegar at the end of a process that consists in a subsequent processing of the product, but always on a completely natural. And it is here that the Acetaia del Cristo puts its manufacturing excellence, basing the aging process of balsamic vinegar at the center of its modus operandi that sees the perfect sublimation of flavors, aromas and flavors thanks to the production in different types of barrels, in which the italian balsamic vinegar undergoes the natural process of aging. 

Producing balsamic vinegar, then, does knowing the historical tradition of producing italian balsamic vinegar and pursue their values ​​and beliefs, which Acetaia del Cristo with renewed enthusiasm since 1979, year of birth of the consortium, through the protection of DOC in 1987 and finally the PDO, which occurred ten years ago (2001). Who produces italian balsamic vinegar knows that the process is special and in fact often it is heard that balsamic vinegar is obtained, do not do that.

One way of saying that certainly says a lot on the experience and tradition of italian balsamic vinegar producers have acquired over time and that the Acetaia del Cristo know very well. In fact, the Agricultural Society of San Prospero includes one of the most important plants, but at the same time regards the production of traditional balsamic vinegar, which, as known, is still very low. The estimated global production of italian balsamic vinegar on it is around the ten hectoliters per year.

A pittance compared to the data of wine and other products, but gives an idea of ​​how the quality factor can properly be attached to the correct production of balsamic vinegar, as well as Acetaia del Cristo for over 30 years ago, coming to be the greatest reality in the traditional Modena balsamic vinegar production, relying on the widest range of quality and diversity of aging given by different wood barrels.

Keywords / Tags: vinegar  balsamic  italian  modena