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Creating a Multi-Wood Balsamic Vinegar of Modena

Blog e Ricette

In the silence of the ancient vinegar factories of Modena, where time seems to stop to make room for the magic of craftsmanship, February brings with it a special atmosphere. It’s time for the transfering and topping up of Balsamic Vinegar of Modena, a thousand-year-old ritual that is repeated every year, revealing ancient secrets and providing unique emotions. This production phase of the most famous and appreciated vinegar in the world takes place not by chance in a cold and calm month: here the wooden barrels leave part of their contents to welcome new ones with warmth, allowing the various scents to blend with love and making the vinegar acquire new nuances of flavour. It is a moment of intimacy between man and nature, in which the bond between past and present is renewed, between tradition handed down with care from generation to generation and innovation brought by younger minds.

The fascinating process of the “black gold” production, a fine condiment with a complex and enveloping flavour, requires patience, skill and respect for ancient traditions. So join us on this journey, to discover together how the transfering and topping up of Balsamic Vinegar of Modena has been carried out for a hundred years now in the Historic Acetaia of “La Vecchia Dispensa”.

The Transfering in February: a Gesture of Love and Care

The transfering of Balsamic Vinegar of Modena is used to create the so-called Multi-Wood Balsamic Vinegars and is much more than a simple technical operation. It is in fact a gesture of love and care towards the precious product, a handed down art that requires particular dedication and profound knowledge of the secrets of nature. During this delicate process, the product is carefully transferred from one barrel to another, passing through barrels of different woods, each with its own history and character. A magical encounter between aromas and flavors that blend and enrich each other, which translates into Balsamic Vinegar of Modena with extraordinary sensorial qualities, capable of conquering the most demanding palates and giving unique emotions to those who taste it.

The Art of Transfering: Preserving and Enriching

Transfering in February is a moment of great importance and significance in any balsamic vinegar factory. Just like lovers who exchange gifts and attention during the month of St. Valentine’s Day, the master conductors of the vinegar factories also dedicate particular care to their products during this period. Every year, in fact, the vinegar needed by the family is collected from the smallest barrel, after which the product is gradually transferred from the larger barrels to the smaller ones with the aim of topping up or leveling the quantity inside the barrels. We must not forget that the vinegar in each barrel that makes up the battery has undergone evaporation during the past year, so it is also necessary to introduce new acetified must into the aging process. We also have to remember, however, that each barrel must be filled to a maximum of 3/4 of its capacity, so as to always maintain a good quantity of air inside to promote the oxidation and aging of the vinegar.

Thanks to the continuous care and skill of the Master Conductors, after at least twelve years of transfering and aging the Traditional Balsamic Vinegar of Modena DOP reaches its full maturity. The final product is therefore characterized by a rich and complex taste and is ready to be tasted and appreciated in its many culinary uses. If you would like to find out more about the production process of the Balsamic Vinegar of Modena by La Vecchia Dispensa, book a guided tour of our Historic Acetaia now, or taste our products directly by purchasing them online in our online shop.

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