Balsamic Vinegar of Modena DOP 100 mL - Yellow Ribbon

The 100 ml Nastro Giallo DOP Balsamic Vinegar of Modena is the first of the three "Ribbons" created by Acetaia la Bonissima:

Yellow Ribbon: 12 years minimum

White Ribbon: 25 years minimum

Green Ribbon: 50 years at least

Read on to learn more about Modena DOP balsamic vinegar.

Balsamic vinegar of Modena DOP, unlike the IGP, can be produced starting only from a total amount of cooked grape must, without adding any percentage of strong wine vinegar to the barrels in which it is left to rest and age. Obviously this will lead to longer times, so much so that the consortium for the protection of balsamic vinegar of Modena DOP, which is also the only one that can provide the specific bottle in which the precious nectar will be contained, requires a minimum of 12 years of aging so that the cooked must, following the correct procedures, can boast the title Balsamic vinegar of Modena DOP.

The aging of Modena DOP balsamic vinegar does not take place in a single barrel, but in a series of barrels of varying sizes: from the smallest, which can contain just 3/5 litres, up to the largest of 100/130 litres.

These batteries of barrels are arranged inside attics without heating or refrigeration, so that the aging of the Modena PDO balsamic vinegar is dictated by the succession of the seasons.

Due to the spring and summer temperatures, a percentage of the contents of the barrels will end up evaporating, concentrating what remains in the barrel.

In winter, the master vinegar maker, starting from the smallest barrel, will measure the percentage of product "lost" and will decant and top it up from the slightly larger barrel next to it, and continue in this way up to the largest of the battery. No barrel can ever remain empty, so the largest will then be filled with the missing part of the year's cooked must.

The rincalzo is performed once a year every year, and therefore every year the balance between sweetness and acidity of the balsamic vinegar, which can only be called DOP after the twelfth rincalzo, will be refined and concentrated.

After the 25th replacement he will be able to call himself Extravecchio.

This is a potentially infinite process.

Acetaia La bonissima is the culmination of a history of passion for the Modena area and its products by the De Pietri family, in particular for balsamic vinegar. The main product of the area and which, together with cars, has made the city famous throughout the world.

One of the most historic vinegar factories in the Modena area, boasting a centuries-old past and extremely high quality standards.

The company produces both the Modena PGI balsamic vinegar, which can be produced with a percentage of cooked grape must and a small percentage of wine vinegar, and the traditional Modena PDO balsamic vinegar, the most precious in the world, which can only be produced with cooked grape must.

Only Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes are used for the cooked must . Acetaia La Bonissima ensures that the grapes come only and exclusively from local farms.

"La Bonissima", as it is called by the people of Modena, is a statuette which is a symbol of the city of Modena and was erected in the 12th century. in the corner of the building that houses the Municipality. It is said to depict a lady who, according to some, was supposed to hold a scale, a symbol of the correctness of weights, measures and the good quality of goods, while others say that, during a great famine that struck the city of Modena, a noblewoman guaranteed the survival of the starving poor by giving out grain and food in quantity.