Using a special traditional technique, Balsamic Vinegar of Modena PGI is made beginning from the alcoholic and acetic fermentation of grape musts, sometimes partially fermented or concentrated, even by cooking them over a direct flame. The result is mixed with wine vinegar, and a portion of vinegar that has been aged for at least 10 years is added to give the product its typical organoleptic qualities. The ageing in precious wooden barrels contributes to the peculiar fragrant notes of the finished product.