Acetum was founded in Cavezzo, Modena, on the site of the historical Cantine Motta where a large number of barrels of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI are still preserved today. The group’s history changed suddenly in May 2012, when a powerful earthquake hit the area north of Modena causing extensive damage and the partial collapse of the old cellar. It was a tough moment for the company but thanks to the passion of the founders and employees of Acetum, the reconstruction of the site began after only a few months. The rebirth came with a desire: creating a unique space in the world that would celebrate Balsamic Vinegar of Modena and Acetum. The Balsamic Experience Center was born.
A journey through the discovery of the black gold
A sensorial and educational journey was designed to welcome and guide visitors through an itinerary of strong emotional, historical and scientific values, surrounding them with the flavors and the knowledge of this ancient Modenese art. The journey will bring visitors back in time, giving them historical and regulatory notions. It will also let them discover everything about the culture of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI through their characteristics, peculiarities and production process. Balsamic vinegar becomes the protagonist of a project of cultural importance. Culture is the theme of some of the areas like the old “acetaia”, a vinegar cellar containing the largest number of barrels of Traditional Balsamic Vinegar of Modena PDO in the world: 5,600 casks are on display in the “Library” and the “Theatre” of Balsamic like if they were precious old books or the audience of a unique scenario. With an annual production of 25 million liters of Balsamic Vinegar of Modena PGI and an aging capacity of 15 million liters, Acetum confirms itself as the largest vinegar cellar in the sector, as shown by the imposing vat Hercules located in the educational area dedicated to Balsamic Vinegar of Modena PGI. Here the visitors can learn and taste its different qualities based on the Leaf system, the first independent classification system of Balsamic Vinegar of Modena PGI based on analytical and sensorial factors, created by the Italian Balsamic Vinegar Tasting Association (AIB). The Balsamic Experience Center has been designed as a multifunctional space, not only for clients and enthusiasts but also to host educational events, seminars, workshops, and conferences.
