Traditional Aceto Balsamico de Modena, since the 19th century

Bellei keeps 3.000 barrels of fine wood in acetaia ‘ or attics where the typical vinegar with the typical sweet-sour taste of Modena undergoes fermentation. The Balsamic vinegar of Modena PGI must be aged in those barrels for a minimum of 60 days – ‘invecciato’ 3 years. The most precious and oldest vinegars are more than100 years.

The secret of quality

The Balsamic vinegar of Modena PGI must be produced and matured exclusively in the territories of Modena and Reggio Emilia. Its production requires the use of grapes from only 7 typical varieties of Emilia Romagna, the only ones that can give the product its characteristic sweet and sour taste.