Mussini Balsamics

MussiniAll these products are carefully prepared by Mussini in Modena, Italy, a land known worldwide for its rich history, culture and great cooking. The fertile Modena plains, where their Trebbiano and Lambrusco grapes are grown, are where the Mussini Family have been making balsamic since 1909. The Mussini Line represents the best in Modena balsamic production in terms of tradition, quality and price. All Mussini products are produced under the best of tightly controlled quality control standards.

The Mussini family believes that enjoying food is still an emotion. Their products are a humble tribute for every gourmet!


The Classic Balsamic Vinegar (Classic 2 year) – 250ml – 8,45fl.oz – Box 6pz.
It is ideal for dressing salads, raw and cooked vegetables.

Balsamic Vinegar Quality 4  (Classic 4 year) – 250ml – 8,45fl.oz – Box 6pz.
Ideal for daily use in dressing green salads and in general vegetables as well as in meat cooking.


Compote With Pears and Quinces – 250g – 8,82oz – Box 12pz.
Ideal on boiled meat, matured cheese, sliced meats.

Compote With Strawberries – 250g – 8,82oz – Box 12pz.
You can prepare nice appetizers with cheese, roast or boiled meats, desserts, panna cotta, yogurt, ice cream.

Compote With Cherries – 250g – 8,82oz – Box 12pz.
Ideal on cheese, boiled meats, fish, sliced meats, ice creams.

Compote With Figs – 250g – 8,82oz – Box 12pz.
Suitable for matured or spicy cheese, boiled meats, fish, sliced meats, desserts, ice cream.

Compote With Red Onions – 250g – 8,82oz – Box 12pz.
It’s prefect with spicy and thick cheese and with every kind of meat. It’s a compote of ancient and precious taste, ideal for main dishes.



Wildberry flavored Balsamic Dressing – 
This new line of aged balsamics infused with natural flavors is excellent for plenty of gourmet applications including salads, pizza, meats, vegetables, fruit, cheeses, sandwiches, ice cream.

Red Orange flavored Balsamic Dressing
Perfect not just on common mixed salads, but on all foods such a fish, raw or cooked vegetables, cheese, sliced meats, zampone, ice cream, fruits and much more.

Fig flavored Balsamic Dressing
An excellent accompaniment to a salad, ice cream, fruit, or homemade pizza.  Adds a decadent gourmet flair.  Uses limited only by your imagination.

Find inspiration for uses and RECIPES here.



The ancient art of making a sweet condiment from grape juice dates back centuries. Romans invented the art of making ’sapa,’ a mixture made from boiled down grape juice. Refined wood vinegars have been produced in Emilia Romagna since as early as the 11th century. At that time, Emilia Romagna, was a nominal domain that was ruled by the Este family. During the later part of the Middle Ages and the Renaissance era, the nobility enjoyed the different varieties of vinegar as a refined drink. They believed the vinegar was a natural remedy for the plague. 

The first literary references to balsamic vinegar date back to the year 1046. In that year Emperor Henry III went from Northern Europe to Rome. On the way, while stopping in Aemilia region, he asked Marquis Bonifacio, father of Countess Matilde di Canossa, for a small cask of the famous “laudatum acentum”.

Further documentary proof confirms Modena as the birthplace of balsamic vinegar, whose method of preparation did not undergo any significant changes for many centuries. The traditional raw material for balsamic vinegar had always been acetified must, which was then aged for even hundreds of years. This is the hallmark of a tradition which was handed down from generation to generation.

Even the Estense family which shifted base from Ferrara to Modena,  to rule the Duchy of Modena from 1598 to the middle of the 19th century, possessed large stores of balsamic vinegar which became famous throughout Europe. Menus from this period show that it was never lacking at meals.

The culinary requirements of such a renowned court made it necessary for the west tower of the Ducal Palace in Modena (residence of the Estense family) to be dedicated exclusively to the production of balsamic vinegar.

It was then that the term balsamico began to be used for the regional specialty vinegar that had been aged in wooden barrels, to imbibe its aroma. By the turn of the 19th century, balsamico was considered a precious commodity. Modena’s Archduke Francesco IV was famous among the Heads of State from Paris to Moscow for his special “Aceto”. He always presented it as a symbol of friendship. The Este family reign ended when his son was overthrown but lore has it that he escaped with barrelfuls of his precious elixir.



In 1861 Mr. Aggazzotti, a lawyer, introduced a revolutionary production technique that used boiled grape must as the raw material instead of acetified musts. This is the method that has been used ever since to produce traditional balsamic vinegar

In the eighteenth and nineteenth centuries the sets of vinegar-making casks were included in the dowry lists of the richest families in the lands ruled by the Este families, who used an exchange of vinegar to strengthen blood ties.  So Balsamic Vinegar was always an extremely private product, exclusive to the leading families of Modena; its value and uniqueness meant that it might be presented as a gift or exchanged, but never bought and sold.

And it was for this reason that our grandfather, Mussini Guido (in the centre of this picture dated 1931), famous founder of our farm, decided to expand the family’s small vinegar-making capacity to enable him to make gifts of highly prized vinegar to his ever-increasing circle of friends and the best customers of his winery.  Since he had decades of experience as a winemaker, it was quite natural to start from the very soul of wine, the quality musts which have always been the main ingredient of Mussini’s  Balsamic Vinegar of  Modena .


Today it is up to us, his 3 grand-nephews, to bring this ancient art of vinegar-making into the third millennium with the same care and dedication, to ensure your pleasure and that of all fans of good taste.  In our  rooms you will find just a long, uninterrupted series of barrels of vinegar of different size and age.  The various sets of different wooden barrels are the company’s only production equipment, and provide the ideal aging and refinement process for production of the very best Mussini’s Balsamic Vinegar of Modena.

The must which forms the raw material is boiled down and then placed in barrels of different types of wood to undergo a very long aging process, which in all cases must be at least twelve years.  This vinegar is really the jewel in the MUSSINI crown, and we are so proud of it that we invite you to taste it without hesitation.  As well as the usual oak, mulberry and chestnut wood barrels, at MUSSINI Vinegar makery  we like to give our vinegar an original taste by also using barrels of cherry and juniper woods, which leave a delicious, unmistakable aroma.  

After the necessary aging, the fermented musts, which have become vinegar through a completely natural process, are transformed into Mussini’s Balsamic Vinegar of Modena.  However, before it can be exported and reach your table, the vinegar must undergo scrutiny by the Consortium’s master tasters, who will grade it as “White Seal” if it is gentle, delicate and with a good level of acidity, “Gold Seal”, the very highest accolade, granted only to extra-old vinegars aged in the barrel for at least twenty-five years.  

Nowadays the company is specialized in the upper scale range of products, from Traditional Balsamic Vinegar of Modena, to prized condiments like “The cubes collection” offering rare but uncomparable balsamic vinegars which are awarded as one of the most precious Balsamic in the World. 

Leading chefs like John Silvestri in San Francisco, Lino Collevecchio in Toronto, in the best restaurants make skilful, often innovative use of it, adopting the different “seals” as appropriate.  We leave it to every lover of good food to find one’s own personal style for using Traditional Balsamic Vinegar of Modena, and to choose from our various products for one’s own pleasure. 

Normally to enjoy their products you would have to purchase it at a gourmet shop, like Galeries Lafayette in Paris, Fortnum & Mason in London or Globus in Moskow, but now you can purchase it through us. Once you discover the glories of 25-, 50-, or even 100-year old balsamic vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavours that are rich, mellow, sweet, and full, unlike any vinegar you have tasted before: in other words: “ it’s heavenly”.


p: 405·601·3091