Modena: Guided Tour and Tasting at Acetaia Marchi Balsamic Vinegar Estate
Step inside a century-old family tradition and taste the liquid gold that defines Modenese culinary heritage.
Discover the world of Traditional Balsamic Vinegar of Modena at Acetaia Marchi, a family-run acetaia that has been producing this celebrated condiment since 1910. Guests join a shared guided tour through vineyards, aging rooms, and a structured tasting session rounded off with a welcome aperitif.
The Marchi family has cultivated native grape varieties for generations, growing Trebbiano Modenese, Lambrusco di Sorbara, Lambrusco Salamino, Ancellotta, and Lambrusco Maestri on their estate at the gates of Modena. The grapes are harvested, gently pressed, and the resulting must is cooked in open-air boilers following methods unchanged for over a century.
Today, under the stewardship of Maurizio and Massimiliano Marchi, the estate produces Traditional Balsamic Vinegar of Modena DOP, Balsamic Vinegar of Modena IGP, and a range of Condiments that are exported worldwide. The visit offers a genuine look into how artisanal production differs from the industrial alternatives found on supermarket shelves.
Tour Highlights
Visit a family estate with over 110 years of uninterrupted Balsamic Vinegar production in Modena.
Explore the aging rooms where barrels of DOP and IGP Balsamic Vinegar rest for 12 to 25 years.
Walk among rows of native grape varieties, the essential raw ingredient of authentic Balsamic Vinegar.
Taste a broad selection of products from the Marchi catalog, with expert guidance on culinary pairings.
Round off the experience with a traditional aperitif using locally produced Balsamic condiments.
Browse the on-site shop and purchase Balsamic Vinegars and Modenese specialty products at estate prices.
Learn to distinguish artisanal Balsamic Vinegar of Modena IGP from industrial versions using sight, smell, and taste.
Tour Itinerary
Guests arrive at the estate on the outskirts of Modena and receive an introduction to the Marchi family history and their century-long commitment to Balsamic Vinegar production.
The guide leads visitors through the vineyards where native varieties including Trebbiano Modenese and several Lambrusco cultivars are grown. The connection between grape variety, must quality, and final product is explained.
Guests observe the open-air boilers where harvested grape must is cooked down, the foundational step that distinguishes Balsamic Vinegar from any other condiment. The guide explains how this cooked must forms the basis of both DOP and IGP products.
Inside the aging room, hundreds of wooden barrels of varying sizes store maturing Balsamic Vinegar of Modena IGP. Guests learn why the minimum aging periods of 12 and 25 years are central to quality classification.
A structured tasting covers multiple products from the Marchi range, including DOP and IGP expressions alongside condiments. The session concludes with an aperitif and detailed recommendations for pairing Balsamic Vinegar with food.
Visitors have time to browse the company shop, where the full range of Acetaia Marchi products is available for purchase at favorable estate prices before departure.
What Is Included
Included
- Shared guided tour of the vineyards and aging rooms
- Expert explanation of DOP and IGP Balsamic Vinegar production
- Guided tasting of multiple Acetaia Marchi products
- Traditional aperitif with Balsamic Vinegar condiments
- Access to the on-site estate shop
Not Included
- Transport to and from Acetaia Marchi
- Products purchased in the estate shop
- Gratuities for the guide
Important Information
Reserve Your Place at Acetaia Marchi
Spaces on this shared tour are limited. Secure your visit to one of Modena's most respected family acetaie and bring home a deeper understanding of Italy's most celebrated condiment.
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