TRADITIONAL BALSAMIC VINEGAR OF MODENA D.O.P.
Small and precious, the family vinegar cellar is kept within the walls of our house in the countryside of Campogalliano, a few kilometers from Modena.
Acetaia del Gallo
It was 1968 when my father Silvano Moscatti discovered his passion for balsamic vinegar and started the first battery of five barrels. This first battery was stored in the attic in the old Modena tradition. In the following years Silvano started six more batteries to produce balsamic vinegar.
In 2005 it fell to me, Paolo, to inherit this passion that I now share with my wife Loretta and my sons Marco and Luca.
In 2010 the vinegar cellar was moved from Modena to Campogalliano in a building opposite the family home, specially renovated to house the barrels with their precious contents.
Over the years, the vinegar cellar has maintained its family character with production limited to the original seven barrels: making traditional balsamic vinegar is not our job, it is our passion.
Recently, as a tribute to the town of Campogalliano, where we live, we decided to call it ‘Acetaia del Gallo’.
Acetaia del Gallo is the way we have chosen to contribute to preserving a centuries-old tradition of the Modena area, picking up the legacy of those who came before us to preserve it with care and entrust it to those who will come after us. Over the years, the vinegar cellar has maintained its family character with production limited to the original seven barrels: making traditional balsamic vinegar is not our job, it is our passion.
Recently, as a tribute to the town of Campogalliano, where we live, we decided to call it ‘Acetaia del Gallo’. Acetaia del Gallo is the way we have chosen to contribute to preserving a centuries-old tradition of the Modena area, picking up the legacy of those who came before us to preserve it with care and entrust it to those who will come after us.
Our Traditional Balsamic Vinegar of Modena
The traditional balsamic vinegar of Modena (ABTM) is the result of the slow, natural, transformation of the must obtained from grapes from vines traditionally grown in the province of Modena and cooked over direct fire and in open pots.
Its maturation in the long years of aging, at least 12 for the “affinato” and at least 25 for the “extravecchio”, takes place without the addition of substances other than cooked must and without any physical or chemical interventions. Aging and maturing take place by successive decanting of cooked must in barrels or jars (botticelle or vaselli), of different sizes and types of classic wood of the area such as oak, juniper, cherry, mulberry and chestnut. Among the most typical and characteristic food products of the Modena area, the Traditional Balsamic Vinegar of Modena (ABTM) is of great importance due its characteristics, which combined with the modest production, are the elements that establish its economic value and prestige on national and international level.
The close link between the product and the climatic and pedological factors of the territory entails the prohibition of the use of accelerated aging techniques, including those based on the use of simple variations in the temperature, humidity and ventilation conditions of the vinegar cellars.
The fact that the raw material, in accordance with the disciplinary normcomes exclusively from vineyards in the province of Modena, makes the characteristics of the traditional balsamic vinegar of Modena irreproducible, outside the typical production area envisaged by the disciplinary.
Aceto del Gallo
Traditional Balsamic Vinegar of Modena represents one of the oldest Modenese gastronomic traditions.
The balsamic vinegar is known as early as 1046. Henry III of Franconia, on his way to Rome to be crowned emperor, asked Bonifacio di Canossa, father of the Countess Matilda di Canossa, the request to “pay homage to him a special vinegar that he had heard made there very perfect”.
During the Renaissance, balsamic vinegar appeared in the tables of kings and dukes, in particular at the table of the dukes of Este. Only in 1747 the word “balsamic” appears in the harvest records of the “Ducal Secret Estense Cellar” and was kept in the turret of the Ducal Palace of Modena.
Since 1800 it has been mentioned in the dowry lists of the noble families of Modena but only in 1862 did the lawyer Francesco Aggazzotti, in a letter sent to his colleague lawyer Pio Fabriani, indicate, for the first time, in a detailed and timely manner, the procedure for obtaining Balsamic only by using cooked must; that document represents the constitutive manifesto of Balsamic Vinegar.
Where we are
TELEPHONE
+39 335 272040
ADDRESS
Via Zucchini, 2 – 41011 – Campogalliano (MO)
ITALY
info@acetaiadelgallo.it
Small and precious, the family vinegar cellar is kept within its walls in the countryside of Campogalliano, a few kilometers from Modena.
Acetaia del Gallo
It was 1968 when my father Silvano Moscatti discovered his passion for balsamic vinegar and started the first battery of five barrels. This first battery was stored in the attic in the old Modena tradition. In the following years Silvano started six more batteries to produce balsamic vinegar.
In 2005 it fell to me, Paolo, to inherit this passion that I now share with my wife Loretta and my sons Marco and Luca.
In 2010 the vinegar cellar was moved from Modena to Campogalliano in a building opposite the family home, specially renovated to house the barrels with their precious contents.
Over the years, the vinegar cellar has maintained its family character with production limited to the original seven barrels: making traditional balsamic vinegar is not our job, it is our passion.
Recently, as a tribute to the town of Campogalliano, where we live, we decided to call it ‘Acetaia del Gallo’.
Acetaia del Gallo is the way we have chosen to contribute to preserving a centuries-old tradition of the Modena area, picking up the legacy of those who came before us to preserve it with care and entrust it to those who will come after us.
Aceto del Gallo
Traditional Balsamic Vinegar of Modena D.O.P.
19,00 €
Acetaia del Gallo
Traditional Balsamic Vinegar of Modena represents one of the oldest Modenese gastronomic traditions.
The balsamic vinegar is known as early as 1046. Henry III of Franconia, on his way to Rome to be crowned emperor, asked Bonifacio di Canossa, father of the Countess Matilda di Canossa, the request to “pay homage to him a special vinegar that he had heard made there very perfect”.
During the Renaissance, balsamic vinegar appeared in the tables of kings and dukes, in particular at the table of the dukes of Este. Only in 1747 the word “balsamic” appears in the harvest records of the “Ducal Secret Estense Cellar” and was kept in the turret of the Ducal Palace of Modena.
Since 1800 it has been mentioned in the dowry lists of the noble families of Modena but only in 1862 did the lawyer Francesco Aggazzotti, in a letter sent to his colleague lawyer Pio Fabriani, indicate, for the first time, in a detailed and timely manner, the procedure for obtaining Balsamic only by using cooked must; that document represents the constitutive manifesto of Balsamic Vinegar.
Contact
TELEPHONE
+39 335 272040