Modena: Cavedoni Balsamic Vinegar Tour & Tasting with Lunch

Summary

Walk Modena’s oldest acetaia taste balsamic aged 100 years

You’ll walk Modena’s oldest acetaia with a local guide, taste eight kinds of balsamic vinegar (including some aged over 100 years), snack on Parmigiano Reggiano and cured meats with fresh bread, and share Lambrusco wine at your table. There’s time for questions—and for laughter—so you really feel what makes this place special.

What’s the experience like?

The first thing I noticed at Acetaia Cavedoni wasn’t the barrels or the fancy labels—it was this deep, almost syrupy smell that hit me as soon as we stepped inside. Like a mix of wood, grapes, and something sweet I couldn’t quite name. Our guide, Andrea, waved us over to the vineyard out back. He had this habit of talking with his hands—grabbing a grape leaf here, pointing out the hills there. The rows were muddy from last night’s rain but nobody seemed to care; I got mud on my shoes and just laughed it off.

I didn’t expect to taste so many kinds of balsamic vinegar—eight in total, from five years old up to one that Andrea said was “older than my grandmother.” He poured tiny spoonfuls onto white ceramic plates so we could see how each one clung to the surface. The 30-year-old vinegar was thick and almost smoky; I actually closed my eyes for a second because it was so different from anything I’d tried before. We tried Parmigiano Reggiano dipped in the younger stuff, then prosciutto and mortadella with bread that Andrea called “crescente”—Li laughed when I tried to say it in Italian (I definitely butchered it).

There was Lambrusco too—one bottle for our table—and it tasted even better after all those salty meats. Someone asked about getting back to Modena and Andrea explained the taxi situation (apparently you have to book ahead if you’re coming from Vignola station). It felt like everyone just settled into the slow rhythm of tasting and talking; nobody rushed us or pushed us along. By the time we reached the oldest balsamic vinegar—the one they only let you try a drop of—I realized how much patience goes into making something like this. Honestly, I still think about that flavor sometimes when I’m home.

Step-by-step itinerary

Day 1 — Balsamic vinegar tour and tasting

• Leave Modena 45 minutes early
• Arrive at Acetaia Cavedoni
• Tour vineyards and production process
• Visit Cavedoni Museum
• Taste balsamic vinegars aged 5 to 30 years
• Taste Parmigiano, prosciutto, mortadella, salame, and bread
• Drink Lambrusco wine during tasting
• Option to buy products
• Enjoy coffee

Top questions

How do I get to Acetaia Cavedoni from Modena?

You can take a taxi from Modena (about 45 euros) or Bologna (about 70 euros). The nearest train station is Vignola, but taxis must be reserved in advance.

What foods are included in the tasting?

The tasting includes Parmigiano Reggiano cheese, prosciutto, mortadella, salame, typical local bread, and Lambrusco wine.

How long does the Cavedoni Balsamic Vinegar Tour last?

The tour starts at 3pm; allow about 45 minutes travel time from Modena by car or taxi.

Is transportation included in the tour price?

No, transportation is not included but taxis can be reserved for return trips if needed.

Are children allowed on this tour?

Yes, children are welcome but must be accompanied by an adult. Infants can use strollers or prams.

Is the tour wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible including transportation options.

Can I buy balsamic vinegar during the visit?

Yes, there are opportunities to purchase products at Acetaia Cavedoni after your tasting.

Does the tour include a visit to vineyards?

Yes, you’ll start with a walk through the vineyards before entering the vinegar house.

What’s included

Your day includes a guided walk through Acetaia Cavedoni’s vineyards near Modena, entry into their historic vinegar house and museum, tastings of eight different balsamic vinegars (from five up to over 100 years old), generous samples of Parmigiano Reggiano cheese and cured meats with local bread, plus a bottle of Lambrusco wine for your table—all led by a knowledgeable local guide before heading back by taxi or car as you prefer.