Have your rich, authentic balsamico with a side of sustainability with this organic, biodynamic balsamic from Guerzoni. The only balsamic producer in Modena that is certified in both good-for-the-earth practices, the Guerzoni family have been making truly delicious vinegars since 1984. This dense, sweet-and-sour balsamic is so precious, it’s protected with DOP status, meaning only vinegars made by the traditional methods in this unique region get to use the world-famous name.
Why is balsamic vinegar from Modena so special? The production of balsamic in this region is strictly regulated, which means no funky additives or other cost-cutting methods allowed. What you get is pure grape goodness, fermented and aged the way it’s been done for centuries. The vinegar is held in oak barrels for at least 12 years, which transforms the fresh, sour starter into a complex liquid that’s packed with probiotics and beneficial enzymes (to this day, many Italians swear by a spoonful of balsamic every day as a health tonic). It slowly evaporates, reducing to a thick, syrupy consistency, and the wood of the barrels imparts its own natural flavors like vanilla and honey. The older the balsamic, the denser and more flavorful it will be.
In the 1980s, husband-and-wife team Felice and Iride Guerzoni became concerned about pollution in their native Modena, in the northern Emilia-Romagna region. To work toward a better future, they converted their family farm to be biodynamic, a 100-year-old holistic practice originally from Germany that prizes respect for the land above all else. Biodynamic farming focuses on supporting natural ecosystems, rather than exploiting the land for just one crop. Today, Guerzoni is run by their son, Lorenzo, and is the only DOP-certified balsamic producer that is certified in both biodynamic and organic farming.