Balsamic Vinegar of Modena

A traditional system

Balsamic Vinegar of Modena is a very special vinegar, which has its roots in the ancient Roman times. The Balsum latin word means "something healthy for your body."

The Must (obtained by grape juice instead of wine) is reduced by a concentrating process to obtain a very dense, syrupy liquid.  It is then placed in small barrels, where it  slowly ferments. After a minimum of 12 years in wood barrels, the result is a very thick, rich, complex and very expensive vinegar; costs can easily reach  $1,000 per liter.

It is available in two Certified Qualities identified by a Burgundy Seal (for the 12 years old) and a Gold Seal (for the 25 years old). By Law, this product is called: Traditional Balsamic Vinegar of Modena DOP (Protected Denomination of Origin.) The only products that are allowed to use the words "Balsamic Vinegar of Modena" on their labels are those products that contain the PGI certification, showing that they are produced in the legal area of Modena, Italy.

The "Leaf" System

Based on age and the quality & quantity of ingredients.

Two Leaves
This lightly concentrated vinegar is sweet, a bit tangier and more vibrant than more aged balsamic, with a brisk citric zip. Sprinkle over salads or whisk into dressings & marinades.

Try our Italian Classics 2-Leaf Balsamic Vinegar of Modena

Three Leaves
A more syrupy concentration with
a mild, mellow zip. Full-bodied taste; smooth and sweet with a delicate, yet definite, tang. Drizzle on warm, roasted meats or fish; whisk into warmed sauces.

Try our Italian Classics Organic 3-Leaf Balsamic Vinegar of Modena

Four Leaves
Exceptionally rich and thick with a deep, complex, port-like flavor, deeply aromatic with hints of wood and spices. Sprinkle over fresh fruit, ice cream and great Italian cheeses.

Try our Italian Classics 4-Leaf Balsamic Vinegar of Modena

Meet Acētum

Our Italian Classics supplier is the largest producer of Balsamic Vinegar from Modena. In May 2012, a magnitude 6.0 earthquake ravaged Italy's Modena region, destroying thousands of kegs of balsamic vinegar, and potentially the livelihoods of area food artisans. The event centered directly under the balsamic vinegar aging facility owned by Acētum, our supplier. Thousands of bottles of the precious liquid were destroyed and the facility itself was almost completely leveled. "But, we decided to rebuild because, like Wegmans, we give back to the community," recalled Luca Bombarda, Acētum’s CEO. "For us, our people are not just 140 employees—it’s 140 families. That’s equally important for us and for Wegmans."

"We have been in partnership with Wegmans for over 20 years," said Luca. "We were so grateful at how supportive they were after the quake. They waited for our shipments patiently, showing their loyalty to our longstanding relationship."

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