PGI BALSAMIC VINEGAR OF MODENA SINCE 1912
This outstanding balsamic vinegar stems from a family’s love for this land and a unique tradition.
Over one hundred years under the sign of authentic passion and traditional quality: the high quality of Monari Federzoni PGI Balsamic Vinegar of Modena.
Wine vinegar and cooked grape must – also called “saba” – have always been the condiments par excellence of Italian cuisine. The fermentation and ageing of these ingredients are the crucial elements in PGI Balsamic Vinegar of Modena, a characteristic product of the Modena and Reggio Emilia areas, which, with their favourably warm and humid summers paired with cold winters, typically grow Lambrusco, Trebbiano and Ancellotta grapes. Its origins are ancient: PGI Balsamic Vinegar of Modena was documented as a disinfecting “medication” for the digestive system as early as in the time of Julius Caesar’s Gallic Invasions.
In the Middle Ages, in his “Vita Mathildis”, Abbot Donizone wrote of a “little cask of balsamic vinegar” given in 1046 by Matilde’s father, the Marquis Boniface of Canossa to Emperor Henry II.
Then, a volume entitled “La Grassa” from the Ducal Court in 1556 included a scrupulous classification of the “types of Balsamic” and the many ways it could be used.
Modena became the capital of the Duchy in 1598: documents dating to this period attest to the Ducal Court’s clear interest in this product, given by noble families as a dowry to their daughters along with the best and most valuable linens.
But it was not until the late 1800s that Balsamic Vinegar of Modena PGI became the focus of the most important exhibitions, generating local and international interest.
The first company to request and obtain a Ministry license in 1912 to manufacture and sell PGI Balsamic Vinegar of Modena was Monari Federzoni: today, this leadership still attests to an ancient family tradition.
In 1989 the difference between PGI Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena was disciplined at legislative level: the latter is the dressing that in 2000 would be awarded the European PDO status exclusively for the production in the Modena and Reggio Emilia area by fermenting only cooked must aged in small precious wooden barrels for a minimum of 12 years. Its formula of PGI Balsamic Vinegar of Modena is made of high-quality raw materials, the synthesis of an accurate production process. This ancient formula is still the feather in the cap of the Monari Federzoni line.
Asse 3 Competitività e attrattività del sistema produttivo Azione 3.4.1 Progetti di promozione dell’export destinati a imprese e loro forme aggregate individuate su base territoriale o settoriale Monari Federzoni: la tradizione dell'aceto balsamico nel mondo Obiettivo di queste azioni è quello di promuovere direttamente il prodotto Monari Federzoni acquisendo nuove quote di mercato e aumentando di conseguenza la brand awareness del proprio marchio.