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Limited edition · 500 presentation boxes
Limited production · Digital Product Passport

BLACK GOLD

Presentation box with two 100 ml Traditional Balsamic Vinegars of Modena PDO: Affinato, at least 12 years, and Extra Vecchio, at least 25 years. Tasting accessory included.

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Traditional Balsamic Vinegar of Modena PDO · Affinato and Extra Vecchio · Tasting presentation box
Province of Modena, Emilia-Romagna, Italy
✦
Limited production
500 presentation boxes
€250,00
VAT included
Available
Origin, production, traceability and authenticity.
BLACK GOLD
DIGITAL PRODUCT PASSPORT · Food

BLACK GOLD

Presentation box with two 100 ml Traditional Balsamic Vinegars of Modena PDO: Affinato, at least 12 years, and Extra Vecchio, at least 25 years. Tasting accessory included.

REGISTRATION STATUS×Registration unavailable
Digital identityEE / 9298484855126
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EESCLUSIVE wax seal
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DIGITAL PRODUCT PASSPORT
Documented production
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Production 500 presentation boxes
Date 10/06/2026
Origin Province of Modena, Emilia-Romagna, Italy
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Product characteristics
01 · AFFINATO

Traditional Balsamic Vinegar
of Modena PDO

100 ml · 12 years
Twelve years of ageing in different woods create a harmonious balance of density, aromas and nuances of flavour.
02 · EXTRAVECCHIO

Traditional Balsamic Vinegar
of Modena PDO

100 ml · 25 years
Twenty-five years of slow maturation deepen concentration, aromatic complexity and persistence.
03 · DESIGN

TeGusto S

Designed by Cristina Zanni · 35 × 6,5 × 1 cm
An essential geometry in KRION® K-Life Solid Surface, designed to turn tasting into a contemporary gesture.
Infinito Design
EE · HERITAGE ARCHIVE31 a.C. / 2026
ARCHIVE_REF · VG-GEORG-31BC

A GESTURE ACROSS
TIME

31 a.C.2026
PUBLIO VIRGILIO MARONE70–19 a.C. · GEORGICHE

In the Georgics, Virgil preserves the memory of an ancient gesture tied to the land and agricultural life: the cooking of grape must.

Vergilius Augusteus, Georgics Book I, late antique manuscript
VERGILIUS AUGUSTEUSGEORGICS · BOOK I

An authentic fragment from the millennial transmission of Virgil's work. This late-antique page preserves verses 121–140 of Book I of the Georgics.

PUBLIC DOMAIN · HERITAGE DOCUMENT
DOCUMENTO · 01LITERARY RECORD
“It is autumn; the woman sits at the loom, weaving and singing, or cooks the must, the sweet juice, over the fire, carefully skimming the foam from the boiling liquid in the cauldron.”
HISTORICAL CONTEXT

Virgil is not describing Traditional Balsamic Vinegar of Modena PDO as we know it today. He records something more ancient: the practice of cooking grape must, a gesture spanning more than two thousand years and belonging to the cultural roots of the balsamic tradition.

HERITAGE / TRACEABILITYTIME CHANGES. THE GESTURE REMAINS.
✓ Documented production
The Digital Product Passport connects the product to its origin, materials, production process and available documentation.
PDO seal
Protected Designation of Origin Traditional Balsamic Vinegar of Modena PDO
Traceability & Certifications
Origin & Territory
Province of Modena, Emilia-Romagna, Italy
Spilamberto (MO) · Villa Fabriani / Consorteria dell’Aceto Balsamico Tradizionale di Modena
Province of Modena, Emilia-Romagna, Italy Spilamberto (MO) · Villa Fabriani / Consorteria dell’Aceto Balsamico Tradizionale di Modena
Traditional Balsamic Vinegar of Modena PDO is produced exclusively in the province of Modena. The local climate and the natural temperature variations of the vinegar lofts accompany the slow maturation of the cooked must, together with knowledge passed down through generations of master vinegar makers.
Production process
1
Selection of grapes grown in the province of Modena
2
Cooking of the must at atmospheric pressure in open vessels
3
Natural alcoholic and acetic fermentation
4
Successive transfers between casks of different sizes and traditional woods
5
Refinement and ageing in the vinegar loft
6
Analytical and sensory assessment of the batch
7
Bottling in the bottle required by the specifications and application of the numbered seal
Materials
Vinegars: cooked grape must obtained from grapes grown in the province of Modena and from grape varieties permitted by the PDO specifications. Tasting accessory: TeGusto S by Infinito Design, designed by Cristina Zanni, with a Krion K-Life Solid Surface base.
Technique / Craft
Traditional vinegar-loft craftsmanship with cooking of the must, natural fermentation and acetification, followed by successive transfers through a series of casks of decreasing capacity and different woods. Time and natural temperature variations contribute to concentration and aromatic complexity.
Production method
Cooked grape must from grapes grown in the province of Modena, undergoing natural alcoholic and acetic fermentation. Maturation, refinement and ageing take place in the vinegar loft through successive transfers between casks of different sizes and traditional woods. Before release for sale, every batch must pass the analytical and sensory assessment required by the PDO specifications.
Sourcing
The grapes used for Traditional Balsamic Vinegar of Modena PDO come from the traditional production area in the province of Modena and belong to grape varieties permitted by the specifications.
Certifications & Documentation
Designations and declared documentation

Traditional Balsamic Vinegar of Modena PDO. The two vinegars in the presentation box are produced in accordance with the PDO specifications in the province of Modena.

Before release, the product is subject to the analytical and sensory controls required by the PDO system. Bottling takes place in the prescribed bottle and each compliant bottle bears the numbered guarantee seal.

The presentation box contains one Affinato, aged for at least 12 years, and one Extra Vecchio, aged for at least 25 years.

Product story

A story of origin, material and craftsmanship.

If you can dream it, you can do it
This was how Enzo Ferrari motivated his workers: these words encapsulated the spirit, passion, courage, and creativity not only of one of Modena’s greatest minds, but also of all those who had what it takes to create outstanding specialties like balsamic vinegar.
This one-of-a-kind product is the fruit of a magnificent land that represents culture, tradition, love, and passion, but above all patience and expertise.
Traditional Balsamic Vinegar of Modena PDO is produced exclusively in the province of Modena. The local climate and the natural temperature variations of the vinegar lofts accompany the slow maturation of the cooked must, together with knowledge passed down through generations of master vinegar makers.
Traditional vinegar-loft craftsmanship with cooking of the must, natural fermentation and acetification, followed by successive transfers through a series of casks of decreasing capacity and different woods. Time and natural temperature variations contribute to concentration and aromatic complexity.
Limited edition · 500 presentation boxes
Technical record
✓ Documented product
This product belongs to a selected and documented production by Eccellenze Esclusive.

Two vinegars, two ageing periods

Specifications of the individual vinegars in the Oro Nero presentation box. Nutrition values refer to 100 ml of vinegar, not to the entire box.

Affinato · 12 years minimum

Product designation
Traditional Balsamic Vinegar of Modena PDO
Volume
100 ml
Ingredients
Cooked grape must 100%.
Allergens
Contains sulphites. Gluten free, as declared in the manufacturer’s specification.
Ageing
At least 12 years in barrels of different woods, without added flavourings.
Average nutrition values per 100 ml
Nutrient100 ml
Energy1410 kJ / 331 kcal
Fat<0,1 g
of which saturates<0,1 g
Carbohydrate77 g
of which sugars77 g
Protein1,20 g
Salt0,00 g
Declared technical parameters
Total acidity as acetic acid
>4,50 g/100 ml
pH
2,80 ± 0,20
Maximum alcohol content
0,5% vol.
Reducing sugars
>700 g/l
Total dry content
>650 g/l

Source: Bellei technical specification FAC-0012 · 08/11/2022.

Extra Vecchio · 25 years minimum

Product designation
Traditional Balsamic Vinegar of Modena PDO
Volume
100 ml
Ingredients
Cooked grape must.
Allergens
Contains sulphites. Gluten free, as declared in the manufacturer’s specification.
Ageing
At least 25 years in barrels of different woods, without added flavourings.
Average nutrition values per 100 ml
Nutrient100 ml
Energy1477 kJ / 350 kcal
Fat<0,1 g
of which saturates<0,1 g
Carbohydrate82 g
of which sugars82 g
Protein0,30 g
Salt0,00 g
Declared technical parameters
Total acidity as acetic acid
>4,50 g/100 ml
pH
3,00 ± 0,30
Maximum alcohol content
1,5% vol.
Reducing sugars
>800 g/l
Total dry content
>750 g/l

Source: Bellei technical specification FAC-0011 · 08/01/2023.

Production and storage

Cooking and concentration of grape must, natural fermentation and slow acidification, followed by barrel ageing. Filtering, filling and encapsulation take place at the Consortium for the Protection of Traditional Balsamic Vinegar of Modena, according to the manufacturer’s specifications.

Store in the original container at ambient temperature, away from direct sunlight. The manufacturer’s specification declares an indefinite shelf life.

Sensory profile: glossy dark brown colour, syrupy texture, a complex and penetrating aroma, and a balanced, velvety sweet-sour taste.

Edition
Limited edition · 500 presentation boxes
Production
10/06/2026
Format / Contents
Tasting presentation box containing: 1 × 100 ml Traditional Balsamic Vinegar of Modena PDO Affinato (at least 12 years) + 1 × 100 ml Traditional Balsamic Vinegar of Modena PDO Extra Vecchio (at least 25 years) + 1 TeGusto S tasting stick by Infinito Design.