Traditional Balsamic Vinegar of Modena DOP is born thanks to the long and natural aging of the cooked must of typical Modena grapes, such as Lambrusco Grasparossa, Trebbiano Montanaro and Trebbiano di Spagna, inside small barrels.

The entire production process, from the cultivation of the grapes, their processing, aging and bottling must take place exclusively within the province of Modena .

Deep and intense dark brown colour. It is obtained from cooked grape must, matured by slow acetification , derived from natural fermentation and progressive concentration, through very long aging in a series of barrels of different sizes and woods , grouped in batteries, without any addition of chemical or aromatic substances . The alternation of woods in the battery contributes to uniquely characterizing the product, giving it typical aromas and aromas.

Production follows the seasonal trend: the winter frost gives clarity to the balsamic and the scorching summer heat concentrates sugars, acidity and flavours, the mild temperature in autumn and spring allows microbiological activities. It is characterized by a complex, penetrating aroma and evident, but pleasant and harmonious, acidity.

La Secchia offers 3 types of Traditional Balsamic Vinegar of Moden PDO different in type and aging time: Affinato , ExtraVecchio and "1959". The quality of these products is certified by the Consortium of Traditional Balsamic Vinegar of Modena.