The practice of cooking grape must dates back to the tradition of the ancient Romans: the so-called sapum was used both as a medicine, and sweetener and seasoning in the kitchen.
Since the 11th century, the production of this very particular vinegar has been linked to Modena. Over time it was identified with the culture and history of a unique territory for its pedoclimatic characteristics and the know-how and talents of its inhabitants.
On the occasion of his visit to the lands of the Po Valley in 1046, Henry III, emperor of the Holy Roman Empire, was honored with a "perfect vinegar" by Bonifacio, Marquis of Tuscany and father of Matilde of Canossa. It was an occasion documented by the abbot and historian, Donizone, the countess’s biographer.
Towards the end of the 13th century, the art of vinegar production was cultivated at the Estense court in Modena. But it was only in 1747 in the cellar registers of the Dukes of Este, that the adjective “balsamic” appeared for the first time. We are referring to the medium and fine balsamic, which correspond to the current Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena PDO (Protected Denomination of Origin).
A few decades later - in 1800 - the Balsamic Vinegar of Modena began to be appreciated and renowned also worldwide. In fact, it played key roles in the most important exhibition events of the time, from Florence to Brussels. Also in the 19th century, the first dynasties of producers established themselves, some of which are among the members of the Protection Consortium until today. It was in this phase that the production processes were subjected to codification.
In terms of regulations, on 25 March 1933 the Minister of Agriculture, Giacomo Acerbo recognized for the first time, with an official act, the "century-old and characteristic industry of Balsamic Vinegar of the Modena area." Thirty years later, in 1965, a specification was published in the Official Gazette relating to the "Composition characteristics and preparation methods of Balsamic Vinegar of Modena." In 1994, the producers engaged in the improvement of production regulations and protected the correct use of the denomination Balsamic Vinegar of Modena for trade and consumption.
Another important step in the history of this exclusive and distinctive product, which has become the world ambassador of Italian gourmet food, was the awarding of European recognition: in 2009, after a long process, the European Commission included the name Balsamic Vinegar of Modena in the register of IGP productions.