Where do you do Home / Where it is done IT EN DE FR ES 0 Production area Balsamic Vinegar of Modena can be produced exclusively in the provinces of Modena and Reggio Emilia . Here there is a strong presence of grapes characterized by the right concentration of sugars and acidity. Optimal climatic conditions This area of Emilia-Romagna is also characterized by a typical semi-continental climate , mitigated by the influence of the nearby Adriatic Sea. Winters are harsh, with average temperatures hovering around 2 ° C, summers hot and humid, even over 35 ° C. Autumn and spring temperatures are decidedly mild. These conditions favor the development of the native acetic flora, which has a decisive influence on the maturation and aging process of Balsamic Vinegar of Modena. The Modenese and Reggiano area is also characterized by a fair amount of rainfall (about 750 mm per year) and by the fogs, mainly present in late autumn and winter. CONTACTS Via Ganaceto, 113 - 41121 Modena Tel .: +39 059 208621 Fax: +39 059 208623 info@consorziobalsamico.it P.IVA e C.F: 02163700368 ULTIME NOTIZIE 22 agosto 2018 Aceto Balsamico di Modena IGP, il Consorzio con il Festival Filosofia alla ricerca della “verita” Leggi tutta la news 21 agosto 2018 ACETAIE APERTE 2018 CON COOKING SHOW E COCKTAIL Leggi tutta la news RICETTE 20 dicembre 2017 Uovo in doppia cottura su fonduta di pecorino e bacon croccante Eleonora Rubaltelli Leggi la ricetta 20 dicembre 2017 Tomino con funghi pioppini e polenta fritta Eleonora Rubaltelli Leggi la ricetta Aceto balsamico di modena Storia ABM Territorio Come si produce Caratteristiche organolettiche Conservazione Visite guidate alle acetaie Consorzio Storia Consorzio Servizi Dati economici Organigramma Ammissione Download Monitoraggio Finanziamenti Pubblici Consorziati In cucina Antipasti Primi Secondi e contorni Piatti unici Dolci Cocktail Video Ricette Food tips News Contatti twitter fb instagram We use cookies to give you the best experience on our website. To find out more, please access our Privacy Policy . By continuing to use our website you are accepting our use of cookies. Ok