The Balsamic vinegar of Modena is one of the most prestigious products in the world, whose production requires skilled craftsmanship and endless devotion. The company I Solai di San Giorgio knows it very well: it produces balsamic vinegar of Modena PGI as tradition dictates, respecting the terroir, for which they have obtained the protected geographical indication (PGI) quality label.
This company was founded by families from Emilia-Romagna, who, out of love for the products of their land, started to produce balsamic vinegar of Modena, letting it age in the attics of their homes. That’s how the company got its name: “I Solai di San Giorgio”, the attics of San Giorgio. Three words characterise the production of this balsamic vinegar: land, time and tradition.
Land is absolutely paramount: working on the fields, selecting grapes and having a supply chain monitoring system are the main “ingredients” to manufacture this product. As a matter of fact, the company provides full traceability of raw materials to ensure total transparency.
In order to create a vinegar like Allambrusco, you need time and a lot of patience. A high-quality balsamic vinegar ages for years. Time regulates the natural rhythm of seasons, too: thanks to cold winters and sultry summers, this product is able to obtain all its fine sensory properties. Time seems to have stopped here, where everything is made like they once used to, following tradition step by step. Past generations have taught us valuable lessons about experience and production techniques, which will then be passed on to future generations. The ingredients of the balsamic vinegar of Modena of I Solai di San Giorgio are simple and incredibly complicated at the same time: history, climate, land, hard work, perseverance and patience all form this essence with an intense and unmistakable flavour.