I Solai di San Giorgio was founded by Emilian families attached to their land,
their traditions, and a passion for excellent food products.

Starting from these values, we produce Balsamic Vinegar of Modena PGI,
balsamic creams and dressings, and wine vinegars.

Our headquarters are located in Ganaceto, just minutes from Modena, in the heart of the Balsamic Vinegar region.
Saint George is the patron saint of our small town, where the precious barrels of Balsamic Vinegar were stored in the attics of the old homes of Modena families. This is where the idea of ??developing the brand was born:
i Solai di San Giorgio.

Since our founding, we have strived to conduct our business respecting tradition
and with a mindset ready to embrace the new challenges of an ever-evolving market.
ABTM (Traditional Balsamic Vinegar of Modena) DOP

Traditional Balsamic Vinegar of Modena is produced by cooking the must of typical Modena grapes: primarily Trebbiano, followed by Lambrusco, Spergola, and Berzemino. The climate typical of the Modena and Reggio Emilia plains also plays a key role: hot and humid in summer and cold and humid in winter, especially in the attics of old and country homes. Here, heat exchange allows acetobacteria and yeasts to ferment the must and trigger its acetic bioxidation, giving the vinegar its characteristic balsamic aromas.

The process begins with pressing the grapes, and the resulting must is then cooked over a low heat in special open-air cauldrons until it reaches a concentration ranging from 30 to 50%. Once fermented and acetified, the product begins the maturation and aging process, usually in batteries (a set of barrels, usually 5 or 7, starting from the largest barrel, the "badessa," down to the smallest, which contains the most "precious" product). It undergoes continuous concentration due to the loss of water volume through evaporation. The evaporated portion of the smaller barrel is refilled year after year with the product contained in the nearest barrel upstream (known as "travaso"), and so on, up to the largest barrel, which is refilled with fresh product (known as "rincalzo").

ABM (Balsamic Vinegar of Modena) PGI

Balsamic Vinegar of Modena PGI is obtained by adding aged vinegar and wine vinegar to cooked grape must, which is then left to mature in wooden barrels.

The grape varieties used are: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni. Aged and refined wine vinegar is added to the cooked must. Sometimes, products with very fluid densities are available on the market, to which a percentage of caramel (E150d) can be added, up to a maximum of 2% of the finished product.

In our balsamic vinegars, we have decided to use a higher percentage of cooked grape must,
which has allowed us to avoid the use of caramel, even in the most fluid densities.

The aging period varies from a minimum of two months to three years (or more),
after which the vinegar can be labeled "aged."

Some Clarification
In addition to Balsamic Vinegar of Modena PDO and PGI, there are various condiments on the market today that use balsamic vinegar as an ingredient. To clarify,
we list the various types:

Traditional Balsamic Vinegar of Modena PDO
Traditional Balsamic Vinegar of Reggio Emilia PDO
Balsamic Vinegar of Modena PGI
Dressings made with Balsamic Vinegar of Modena PGI
Creams or Glazes made with Balsamic Vinegar of Modena PGI
These condiments are made with cooked grape must and vinegar but do not reach 6% acidity and therefore cannot be called Balsamic Vinegar of Modena.

Balsamic glazes or creams are made with a portion of Balsamic Vinegar of Modena PGI in addition to grape must and cornstarch.