I SOLAI

Modena, the historic home of balsamic vinegar, is where I Solai di San Giorgio produces Balsamic Vinegar of Modena PGI, along with balsamic creams and wine vinegars crafted with care for quality ingredients and local traditions. Balsamic vinegar from Modena is defined by two quality levels, DOP and PGI. Traditional DOP is made only from cooked grape must of Trebbiano and Lambrusco and aged slowly in wooden barrels, while PGI blends cooked grape must with aged wine vinegar and selected local grape varieties such as Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni, each contributing to its balanced and aromatic profile.

The name Solai refers to the attics of traditional Modena houses where barrels were once stored. Here, the region’s climate allows cooked grape must to slowly transform into balsamic vinegar with its characteristic aroma and depth.