Traditional Balsamic Vinegar of Modena, Farmhouse of Montale Rangone , Balsamic Vinegar of Modena I.G.P., Traditional Balsamic Vinegar of Modena D.O.P., Balsamic vinegar sauces, Balsamic Vinegar based dressings.
Acetaia Montale Rangone S.r.l.
via Campania 28/B - fraz. Montale
41051 - Castelnuovo Rangone (Mo)
REA MO-406014
Cap Sociale I.V € 50.000
C/F - P.I. 03649420365
Tel. 059 53.04.65 - Fax. 059 532349
e-mail: info@acetaiamontale.it

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L'azienda e le tradizioni

Acetaia di Montale Rangone, just outside Modena, in the luxurious countryside of the Emilia region, today - just like in the past - defends and continues the ancient family traditions upon which the production of its balsamic vinegar is based, i.e. unique and unmatched products summarizing taste, tradition and genuine ingredients.

The secret of the exceptional quality of our Traditional Balsamic Vinegar from Modena is simple: selected local raw materials, ancient traditional recipes, precious woods and - above all - great patience, care and love.

Upon entering our Acetaia, visitors are immediately surrounded by the unmistakable balsamic aroma; this is where our products rest, stored in ancient "vats", over three hundred barrels and small casks in precious wood (oak, chestnut, mulberry, juniper, acacia) of different shapes and capacity, arranged in the traditional "batteries" to produce Balsamic Vinegar. The cellars are not air-conditioned so as to expose the product to marked temperature variations during the day and over the year, typical of the Modena area, fostering the natural processes leading to the maturing and ageing of our vinegar and seasonings.

Our products include two world-famous balsamic vinegars from Modena: Balsamic Vinegar from Modena P.G.I. and Traditional Balsamic Vinegar from Modena P.D.O. as well as food seasonings, mainly based on Balsamic vinegar, obtained according to our tradition but also thanks to the latest innovations in the food industry.

Our Balsamic vinegar from Modena complies with the P.G.I. regulation and is characterized by the high quality of the raw materials used and the total absence of dyes and preservatives; raw materials only include wine vinegar and cooked must, the latter exclusively derived from 7 vines: Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, Fortana, Montuni. To obtain cooked must, immediately after pressing ripe grapes, the must is slowly cooked according to a controlled process, until the desired thickness and colour are achieved. After having obtained vinegar according to ancient recipes, the Balsamic vinegar from Modena starts the maturing and ageing process inside dedicated oak barrels, until its "balsamic" characteristics are achieved. At the end of the maturing/ageing process, the product is delicately filtered and bottled in compliance with the regulations in force concerning health and hygiene so as to maintain the quality, genuineness and originality of the product. The whole process is supervised by an independent body specifically appointed by the Italian Ministry for Agricultural, Food and Forestry policies, approving all lots after their chemical and physical analysis and tasting.

The "Traditional Balsamic Vinegar from Modena" is a product that has received the P.D.O. certification from the European Union and is obtained exclusively from cooked must deriving from grapes picked in the territory of the province of Modena, mainly Trebbiano and Lambrusco. Ripe grapes are pressed and the must is cooked in open vessels at one bar pressure, until it is reduced to 30-50% of its initial volume, depending on the desired characteristics. The processed must is at first subject to alcoholic fermentation, then to slow and natural maturing and finally to very long ageing in a series of precious casks made of different woods without adding aromatic substances. At the end of the ageing process, its colour is shiny dark brown, its texture thick with a balanced and fluid syrup-like effect, its unmistakable fragrance complex, penetrating, pleasant and harmonious, its taste bittersweet, finely balanced, full-bodied and salty, with velvety touches. Tasting takes place at the Consortium, which decides the final assessment and the bottling in the exclusive bottle designed by Giugiaro; gold capsule for at least 25 year old products, ivory capsule for at least 12 year old products.

In addition to those precious jewels from the Modena area, our Cellar supplies a broad range of seasonings that can be consulted in the dedicated section of our website: mention must be made of a white seasoning for those who love the balsamic taste but prefer lighter colours; the balsamic vinegar from Modena and honey seasoning, to meet the need of the most demanding palates and, finally, our balsamic creams, which belong to the best tradition of Italian gourmets.