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Traditional balsamic vinegar of Modena FROM VINE TO BARREL
A SOUND FAMILY TRADITION

How did Traditional Balsamic
Vinegar of Modena Fabbi begin?

There are few completely natural products where man’s intervention is extremely limited and time is what plays the essential role. Traditional Balsamic Vinegar of Modena Fabbi is one of them. Our grapes, Trebbiano and Lambrusco, are harvested at the end of September and come from vineyards of our property located around the farm.

THE SELECTION AT ACETAIA FABBI

Our Balsamic Vinegar

Fabbi Traditional Balsamic Vinegar of Modena PDO is the result of centuries tradition, a careful selection of grapes typically grown in the Modena area, along with the art of must cooking and the refilling procedures that are carried out every year with the barrels of our vinegar cellar. Also our ‘superior selections’ of Fabbi balsamic vinegar go through the same treatment of passion, care and dedication.

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Traditional Balsamic Vinegar of Modena PDO Extravecchio is deep dark brown in colou

80,00 

Traditional Balsamic Vinegar of Modena Affinato is deep dark brown in colour and glossy, its

55,00 

Both sweet and sour at the same time, this perfect balance of taste makes Fabbi Selezione Superio

25,00 35,00 

Both sweet and sour at the same time, this perfect balance of taste makes Fabbi Selezione an

15,00 25,00 

Visit our Vinegar Cellar

AN ANCIENT TRADITION

Since 1910 we have
been producing P.D.O. Traditional Balsamic Vinegar of Modena

End of the 1800’s
Gianbattista Fabbi started his private production of Balsamic vinegar at his country residence in Collegara, Modena.
1910
Bruno, the son of Gianbattista, broadened the first set in the vinegar cellar with rare and fine barrels. Acetaia Fabbi was founded.
1969
Franco, Bruno’s son, as per tradition, with the birth of the grandchild Elisa, further expanded the vinegar cellar with new balsamic vinegar barrel sets.
1976
Acetaia Fabbi, wins the palio of Spilamberto, an acclaimed recognition that rewards the best traditional balsamic vinegar of the year.
1980
Fabbi vinegar is exported to the States, to the kitchens of some of the most renowned restaurants of New York.
1990
NZZ Television, a Swiss TV channel, made a docufilm about Traditional Balsamic Vinegar of Modena at Acetaia Fabbi.
2001
Fabbi entered the Japanese catalogue “tantitalia” which presents a selection of traditional Italian PDO products.
2015
Acetaia Fabbi partook in the Milan Expo (2015), in the section for traditional products of Emilia-Romagna.
2021
Today the ancient vinegar cellar is run by the fourth generation with more than one thousand barrels, organised according to the strictest rules of tradition.
a
GEOGRAPHY

Modena and its province are located exactly in the centre of the Emilia-Romagna region in Northern Italy.

s
CLIMATE

Sub-continental temperate, with warm and humid summers followed by cold and rigid winters.

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SOIL

On the surface the soil has a clay loam texture, olive-brown.

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GRAPE

The grape is exclusively Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.

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BARRELS

The most commonly used woods are oak and chestnut, which alone represent about 75% of the used barrels, alongside cheery, mulberry as traditional woods and lastly ash, apple, pear and locust.

TASTE

Fabbi traditional balsamic vinegar of Modena is pleasantly sour and balanced, with aromas that vary based on the type of barrel wood, the sweet and slightly sour flavour is perfect as a condiment on meat, cheese and vegetables.