The traditional balsamic vinegar of Modena is obtained by the fermentation of must from grapes grown in the surroundings of Modena, let to concentrate on a  direct flame in open jars. After that, the must is fermented in typical containers called “acetaie”.
It is let to mature for 12 years at least, poured from time to time into small barrels of different size and wood. It is produced under the control of the Consortium of Traditional Balsamic vinegar producers of Modena and marked, and it is marked by a seal of guarantee and a serial number. In the month of April 2000, it received the award of DOP (Denomination of Protected Origin) by the Association of European Ministers of Agriculture. It is sold on the market with a minimal maturing of 12 years (it is called “Traditional Balsamic Vinegar of Modena”) and with a maturing over 25 years (it is called "Traditional Balsamic Vinegar of Modena Extra Old").