il Metodo

The cooked must is drawn out of the “Mother Cask” and transferred to the largest of the stacked barrels, where it is left to naturally ferment, mature and, finally, age.

Aceto Balsamico Tradizionale di Modena

W

e proudly present the "pièce de résistance" of our production: our 12 and 25-year aged balsamic vinegars.

These products bear witness to the tenacity and passion we have dedicated to Aceto Balsamico Tradizionale di Modena for three generations: working in the vineyards, gathering and pressing the grapes, cooking the must, the Mother Cask and stacked barrels are all essential elements to begin the process.

This is followed by years and years of patient replenishing and transferring, always taking care not to compromise the ageing process. To make the “Extravecchio” balsamic, we must wait 25 years to draw out 10% of the vinegar in the smallest cask. But aging alone is not enough. The product must also fully develop the organoleptic qualities of density, color and taste required for the Tasting Board to confirm its purity and certify it as genuine Traditional Balsamic Vinegar of Modena.

The barrels used for aging are made of an array of different woods: oak, chestnut, mulberry, ash, juniper and cherry. Using traditional methods, we skillfully mix these natural fragrances to obtain a product with a thoroughly balanced flavor that does not allow any one wood to drown out the others.  

The process of aging in different woods grants the vinegar its glossy deep brown color, dense consistency and distinctive aroma, with the perfectly rounded balsamic acidity that the palate perceives as a well-balanced blend of sweet and sour.  Punctuated by complex and persistent balsamic flavors, it floods the mouth with luxurious fragrances that linger over time.

Our Aceto Balsamico Tradizionale di Modena, made from organically grown Modenese Trebbiano and Lambrusco grapes, contains only pure cooked must, never any colorants or preservatives.

Balsamic condiments

In 1839, the arboriculturist Count Giorgio Gallesio wrote what could be considered the first technical document of the field, outlining a sort of early science of Modenese vinegar production. He defined two categories of product: the first, produced using solely cooked grape must, was defined as “exceptional;” the second, made from “fermented must and vinegarized wine,” was judged to be “likewise excellent”.

Dawn breaking over the Caselli vineyards 

The balsamic condiments produced by the Caselli family are made from the same grape musts (Trebbiano and Lambrusco) used to make Aceto Balsamico Tradizionale di Modena, the most prestigious of condiments. The cooked must comes from our organically farmed vineyards and is aged in a series of barrels with distinctive wood flavors, from chestnut to oak and juniper, that grant the condiments its delicate floral accents and unique sweet-and-sour flavor.