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There is no Modena Balsamic Vinegar without oak aging. An ancient and flawless process, a long and genuine history
Nowadays, exactly as it has always been, Note di Nero balsamic vinegar comes from grapes, a cultivation that existed in the Modena territory since pre-Roman times, from the cooking of the must and the acidification process. The resulting vinegar has been used for centuries by people of every social class as a condiment, refreshing drink or medicinal remedy.
The development of the art of vinegar production continued uniterruptly until the Renaissance. However, it’s in the 1600s, when the Estiense family rules Modena, that we read the first news about a vinegar that has characteristics, perfume, colour and texture similar to the balsamic vinegar we know today. Dukes and noble families of the town jealously guard the “acetaie”, a veritable heritage to preserve, where the precious condiment improves with each new generation.
The definition “balsamic” appears for the first time in a document dated 1747, however its fame is already well spread: Modena vinegar is sought after by European kings and emperors. The following century sees its promotion by scientists and scholars, spreading its success.
It’s a long history that Note di Nero keeps on writing every day, as always with the utmost respect to tradition.
After the must is cooked and the bacterial fermentation has taken place, the Note di Nero Modena Balsamic Vinegar slowly ages in skilfully crafted bespoke barrels. Oak, black locust, ash, cherry and mulberry: each one of these wood types gives the balsamic vinegar specific flavours and structures.
A natural process that is effective only in the typical climate of the Modena territory, with hot and humid Summers and harsh Winters. Every Winter, the new must is inserted in the first barrell, while some of the content of each of the following smaller ones is moved to the next, in order to account for the part that has evaporated during Summer. The product ages through all the wood types. What comes out of the last barrel becomes the Note di Nero Modena Balsamic Vinegar.
Note di Nero produces IGP (Protected Geographical Indication) and DOP (Protected Designation of Origin) Modena Balsamic Vinegar, in compliance with all production protocols.
Note di Nero produces IGP Modena Balsamic Vinegar using exclusively cooked must from Italian vineyards and first choice wine vinegar; the product ages in oak barrels for at least 60 days.
Note di Nero’s DOP Tradizionale Balsamic Vinegar is made in compliance with the production protocol that includes prolonged cooking of the must, the latter made with grapes of DOC vineyards in the provinces of Modena and Reggio Emilia, and aging on wooden barrels, with barrel-to-barrel rackings, for at least 12 years.