How long has Mazzetti been making balsamic vinegar and where did the brand start?

Mazzetti was founded by my grandfather, Felice, almost 80 years ago. Felice was a soldier during the war, but as peacetime returned, he began working as a distiller of fine Italian spirits. It was on a trip to Vignola, Modena, to stock up on the special cherries he used to make his spirits, that he first tried Modena’s ‘Black Gold’. At that moment, a family tradition was born.

What sets Mazzetti Balsamic vinegar apart from other balsamic vinegars?

To this day, every bottle of Mazzetti is a tale of patience, practice, care and craftsmanship – from grape to barrel, to the heart of the kitchen. With the Mazzetti Signature Series range, we have created the perfect product for every dish, giving you the tools to create the perfect food pairings.

Can you describe the Mazzetti way of making balsamic vinegar?

It all starts with the grapes. At the end of summer, we handpick and harvest the very best grapes, before gently pressing them to extract the sugar-rich juice which is then either reduced down over an open flame to make cooked grape ‘must’. The must is then blended with the second ingredient, red wine vinegar. Unlike many other producers, we proudly produce our own wine vinegar, to ensure the absolute best quality for our blends.  The quantities of wine vinegar and grape must in each blend is just one of the primary drivers of flavour and sensory mouthfeel experience.

What do you wish more people knew about balsamic vinegar and its production?

I wish they knew there are different blends for different occasions and the flavour profiles can vary immensely. I am always careful to share with people that one of the secrets to understanding our Mazzetti Aceto Balsamico di Modena is to understand that one is not necessarily “better” than another, but rather they are specially blended to suit different types of dishes.

What influences the flavour of balsamic vinegar?

Like a fine wine or whiskey, Balsamic Vinegar of Modena is aged in different types of wooden barrels. At Mazzetti, we mainly use chestnut and oak as we believe they add the most delicious fruity, woody notes of all the barrels. The longer the blend spends ageing the more complex the flavour profiles.

The three key things that will make a big difference to the taste and quality of balsamic vinegar are:

First: The quantity of the ingredients – the more wine vinegar the tangier, the more grape must the sweeter

Second: The quality of the ingredients – the quality of the grape must and wine vinegar

Third: The ageing process – it’s important to remember, if you put bad quality liquid into a barrel and age it for 3 years, it won’t come out tasting any better!

How long are Mazzetti balsamic vinegars aged? Can you describe what happens to balsamic vinegar during the ageing process?

There are three levels of aging depending on the type of Balsamic Vinegar of Modena. Our Tradizionale PDO (Protected Denomination of Origin) product is aged for either 12 or 25 years. Our PGI (Protect Geographic Indication) is matured for a minimum of 60 days to meet the standards of the Consorzio di Tutella, the official governing body for Balsamic Vinegar of Modena. This product gets a red Consortium seal around the neck, as you will see on our Yellow Label Signature Series.

Then there is our Invecchiato Balsamic Vinegar of Modena PGI that spends at least three years in smaller barrels, giving it a richer depth of flavour and thicker consistency. These products get a Gold consortium seal around the neck, as can be seen on the Gold Label and Black label Signature Series blends.

What flavour notes should we look out for in Mazzetti’s Yellow, Gold and Black label vinegars?

Our Yellow Label is a classic premium all-rounder. With a lighter body and a lively, but well-balanced, rounded profile that is both sweet and zesty. It’s great for everything from dressings and marinades, to lifting the flavour of a sauce or soup.

Our Gold label Signature Series really takes things up a step with notes of gently cooked grape must, delivering a sweeter and more complex flavour.  Aged for three years in small barrels it has hints of plum jam and sweet spices, this blend has a medium body with a soft, smooth texture. It’s perfect to add as a finishing drizzle on grilled meats and vegetables, or for a slightly less zesty splash on your favourite salad.

Our Black Label Signature Series contains the most precious liquid. With the benefit of three years gently ageing in our small wooden barrels, it is rich and velvety with a full-bodied finish. You can smell and taste the complex flavours with wood notes from the barrels and gentle sweetness from the highest levels of gently cooked grape must. This Mazzetti family favourite is perfect for finishing off a dish.

Are there ways of using balsamic vinegar as an ingredient that our readers might not have thought of before?

One of my favourite things about Aceto Balsamico is how versatile it is. I love to drizzle Mazzetti Black Label over strawberries or ice cream. I also use Balsamic Vinegar for many of my marinades, and a special secret is to add a tablespoon to every soup to provide balance and depth of flavour.

What is your favourite way to enjoy balsamic vinegar?

There are many ways in which I love to use it, but one particular favourite of mine is drizzling Gold Label over my poached eggs in the morning. Trust me, it’s delicious!

The Mazzetti Balsamic Vinegar of Modena Signature Series is available at Waitrose. mazzettioriginale.it