Il Borgo del Balsamico

In Emilia-Romagna, not far from Modena, the Crotti family runs a small acetaia where Balsamic Vinegar ages in French oak barrels, many of which are two to three hundred years old. What sets Il Borgo del Balsamico apart from many producers in the region is a blend that is rare in Modena: deep artisanal knowledge plus a flair for form and design — Christina Crotti brought a discerning eye from her career in fashion, which gave the labels and bottles their unique character.

The acetaia's color system is clear: the darker the label color, the longer the aging. Aubergine is reserved for the DOP Tradizionale, the royal class. Yellow, Orange, and Red represent Balsamico di Modena IGP and the Condimenti — Red indicates the longest aging in this range. Each bottle from the manufactory is hand-sealed with twine and sealing wax, which is stamped while still warm.

The Tinello Line: Character with more Acidity

In addition to the classic Aceti, the acetaia offers its own line called Tinello with a higher acidity of six percent. Tinello Aceti are a bit stronger, more assertive, and thus particularly well-suited for vinaigrettes, roasted vegetables, and rich sauces where a classic balsamic would be too sweet. Here too, the red packaging indicates the longest-aged variety.

What else Il Borgo produces

The acetaia also produces a very good white wine and red wine vinegar with the same care, both from natural fermentation. In addition, there is a mild white balsamic vinegar and an aromatic apple cider vinegar, both with the addition of grape or apple juice.

Which Il Borgo product to use for what

Aceto Balsamico di Modena IGP (yellow/orange) — the acetaia's everyday vinegar. Salads, marinades, grilled vegetables.

Aceto Balsamico di Modena IGP (red) — the more mature variety for hard cheeses, dark sauces, foie gras.

Tinello — where you need strong acidity: game dishes, grilled meat, mushroom risotto.

Tradizionale DOP (Aubergine) — the top class. Drizzle on aged Parmigiano, in the reduction of a sauce composition.

Frequently Asked Questions

What does the color system on the bottles mean?

It indicates the aging period and thus the class of the Aceto: Aubergine for DOP Tradizionale, Red for the longest aging within IGP and Condimento, Orange and Yellow for younger aging. This allows you to see at a glance which league you are in.

What is Tinello and how does it differ from regular Aceto Balsamico?

Tinello is a separate line from the acetaia with a slightly higher acidity of six percent. The Aceto tastes sharper and more assertive, making it particularly suitable for vinaigrettes and rich dishes.

What vinegars other than Aceto Balsamico does Il Borgo offer?

White wine vinegar, red wine vinegar, white balsamic vinegar, and apple cider vinegar — all from the hands of the Crotti family, both wine vinegars from natural fermentation.

What other Acetaie do you carry?

In addition to Il Borgo del Balsamico, we have Giuseppe Giusti, Acetaia Malpighi, Acetaia Mussini and Fattoria Estense. An overview of all vinegars can be found in the collection Vinegar.