We made a quick visit to Modena to tour Villa San Donnino, a place that produces balsamic vinegar. This farm/vinegar producer follows strict guidelines in the creation of their balsamic vinegar in order to produce authentic, traditional balsamic vinegar. Generally, they sell through a consortium with other producers who also adhere to the traditional standards.
The vinegar is aged in wooden barrels which were kept in the attic when we were there. The barrels vary in size and as the vinegar preparation reduces, it is moved down to the next smaller barrel. This process of slowly moving the vinegar from one barrel to the next down the rows (which you can see in the photo below on the right) takes months and eventually years.
We had a very pleasant guide that explained the process, helping us see how long it takes to produce authentic Modena balsamic aceta (vinegar). At this point she left us lift the white cloth and smell the different stages of vinegar.

Different types of wood in the barrels (e.g., oak, chestnut) produce a different tasting vinegar. Villa San Donnino also had some vinegar they had acquired from another place and you can see some of the different types of wooden barrels used by the other farmer.

As part of the tour, we were able to taste the products. The “youngest” of the vinegar had been aged for 6 years. That is not long enough to sell through the consortium, but they can sell it directly to us or at local markets. We all liked the 6-year version. The next product was aged 12 years.The consortium requires that any vinegar sold through them be aged this long. This vinegar seemed tasty, but stronger to all of us. The last one was aged 25 years. Ah, we loved this one.

They had some that had been aged longer, but, of course, they didn’t let us taste it because it is so expensive. To compare, the vinegar aged 25 years started at 75 euros for a small bottle. What would it cost for one aged more?

In addition, they have some very old vinegar that was inherited with the farm, which is stored in these containers. The guide said some were more than 100 years old.
They also had samples of other containers used in the past, as in these ceramic jugs (photos by Gael).
Everyone loved the taste and bought some (except me since I had no room in my suitcase). Here is a picture of their 6-year balsamic and a thickened version, which we also all liked. They even put some on ice cream for us to taste.

We enjoyed our tour immensely and recommend you visit Villa San Donnino next time you are in Modena. My only regret was no room in my suitcase….and so guess how happy I was when I arrived in Flagstaff and Claire (a niece) told me Flagstaff had a store (Olive the Best) that sold Italian olive oil and balsamic vinegar. You can taste the different products in this store before you buy to see which you like best. I bought several bottles and had them shipped to Hawaii (since I still have the no-room-in-my-suitcase problem).

And now we can tell the difference between “industrial” balsamic (the guide’s term) and true, traditional, authentic Modena balsamic vinegar. Ask us sometime.












































Also in Motta I found this catchment system behind a house, used I am sure to catch run off from the mountain.

































But there are other kinds of cats than just the domesticated type and I found them in several places. Take these, as examples:
