Acetomodena: The Elixir of Slowness

A ten minute drive west of downtown Modena’s Ducal Palace, the supposed birthplace of balsamic vinegar, sits a colorful acetaia in the quiet countryside. The Vecchi family has been producing traditional balsamico for several generations — some of the barrels in the acetaia are over 150 years old — yet the company’s name Acetomodena and international success only started in 1996.

On arrival at the modern acetaia, you’re greeted by a mural created by Modenese artist Luca Zamoc, bunches of grapes, enormous red roses and birds..The earthquake-proof and solar-powered warehouse building houses 12-year-old Affinato balsamic vinegars as well as 25-year-old Extravecchio DOPs, which are affectionately called “the elixir of slowness”. Gary Paton, head of Foreign Sales and Export, describes Acetomodena as an artisanal producer that maintains traditional methods and the highest quality, while also focusing on the future.

For this company, the future involves a line of more industrial PGI (​protected geographical indication) balsamic vinegars that fill the more commercial market’ needs for a quicker made/lower cost options, as well as fruit-forward condimentos in flavors like cherry, fig, and strawberry that are best used a dressings, glazes, and even in cocktails.. They’ve expanded into white balsamic vinegars, and a balsamic cream that is great for decorating a plate because of its more viscous nature. All are made without colorants and additives. The business has grown tenfold in the past decade. Paton says this growth rides on the acetaia’s philosophy of staying true to its Modenese roots.“ Grapes grown in Modena, products produced and aged in Modena, shipped direct from Modena.”

Acetomodena’s motto is “he who goes slowly, goes healthily and far”. Maturity takes time. Mother Nature ushers it along. How far can balsamic vinegar reach? Well, the future is bright.