The Production

Balsamic Vinegar of Modena PGI is made from the must of grapes typical of Emilia Romagna that is Lambrusco, Trebbiano, Ancellotta, Albana, Sangiovese.

Left to ferment naturally with wine vinegar in hardwood vats and casks, the process that creates balsamic slowly follows the natural ranges of temperature of an area with very hot humid summers and long cold winters. Through constant contact with the wood and the natural progress of alcoholic and acetic fermentation, a special alchemy helps intense aromas to develop, creating a characteristically soft and pleasantly full flavour.

This is the unique formula behind an exclusive product that is known worldwide today. Monari Federzoni processes and ages this formula in wooden vats with a total capacity of 1,500,000 litres used for the "matured" product, and in over 2,000 barriques and small casks with a total capacity of 900,000 litres used for the "aged" product.

The company is situated in a charming location within the splendid countryside around Modena.

It is here, thanks to 74 hectars of vineyards, that Monari Federzoni grows the grapes for the finest products. And it is also here, in direct contact with its adopted home, that the company performs the entire production process, from growing the vines using the integrated pest management system (to reduce the use of plant protection products), to harvesting the grapes and to the production of the cooked must in open vats. This last part is one of the most highly prized and characteristic ingredients of vinegar thanks to the aromatic complexity created by the typically sweet "cooked" taste that Monari Federzoni harmonizes in all of its top quality products.

It is precisely in order to ensure the most elevated quality of its production process that Monari Federzoni produces all the wine vinegar used in its fermentations internally, thanks to acetifiers and submerged-cap fermentation used to create a high acidity vinegar that can maintain and enhance the aromas of a carefully selected wine. This care and devotion - along with three levels of filtration and constant analytical product testing along with taste, texture and aesthetic controls - guarantee consistent quality and give the company's balsamic vinegar its exceptional flavour characteristics that have won over consumers around the world for many years past and will for many years to come.

Four modern "high tech" bottling lines, distinguished by speed and automation, meet every customers requirement producing a range of up to 175 different items. Some of the most unique among them include Organic and Kosher Balsamic Vinegar of Modena PGI. The incredible versatility of the range is bolstered by a daily production capacity of around 80,000 bottles as well as a fully-computerized production cycle for all components. It is this focus on the highest possible quality that has made it possible for Monari Federzoni to earn the leading Certifications for Quality System: BRC, and IFS (Higher Grade).