Those who know it well call it "black gold" and the name is due to the colour, but also to its value, and above all to the care, time and patience that needed before it can finally be bottled and tasted.

The balsamic vinegar of Modena

It takes at least 25 years to have in your hands a bottle of Aceto Balsamico Tradizionale di Modena Dop Extra Vecchio (while "only" 12 years for the "young" version). This ancient seasoning comes from cooked grape must of Lambrusco grapes (but also Trebbiano and other grapes of vineyards included in the DOC list in the province of Modena) and rests in wooden barrels in the attics of old Modena homes and transformed into vinegar aging rooms.