The permanent exhibition of the Museum shows to the visitors a collection of machinery, tools and containers to produce and keep the Traditional Balsamic Vinegar (from the 17th to the 20th century).
In the room of the “Barrel” you can see: a pressing machine for treading grapes of the 19th century, a tub for the collection of newly pressed grape must, a pressing machine with crank and adjustable rolls and a copper pail for cooking grape must.In the second room you can see typical tools and bottles for Balsamico: some “tragno” made of earthenware of the 19th century, glass bottles and filters of the 18th and 19th century, flasks and “sàz” of the 19th and 20th century.
These tools are very simple and they reflect mere necessity as a typical feature of the rural world where the objects used are mended, fitted and adapted, yet never the result of casualness. Models and typologies last for decades and sometimes for centuries, marking the rhythm of the slow evolution of rural works. The tool called “tragno” is a typical case in point. It is where the Balsamic Vinegar used to be kept at the end of the collection process or decanting until the next one would take place.
Its shape is that of a typical pilgrim’s flask they used during the Renaissance period, or rather that of a straw-covered wineskin made of glass, or it probably resembles an earthenware bottle for the same purpose. The copper pails and funnels used for decanting Balsamic Vinegar and for the cask collections are the same as those used for making wine, i.e. blown-glass pumpkins, bottles and funnels. The very thin bottles used for Balsamic Vinegar gift-packs are more refined and sophisticated instead, and so is the glass little pipe called “alzavino” or “saàz” used for light repeated tasting.
Some of these tools such as the “tragno” and the “alzavino” stand now as a symbolic image to mark the tradition of the Balsamic Vinegar. Besides, they embody the original traits typical of the local craftsmanship in the Modena district area.
con degustazione - with tasting: 4,00/2,00 EUR
(domenica dalle 9:30 alle 12 oppure su prenotazione/ tasting is possible on Sunday from 9:30 to 12 am or with booking);
0-18y gratuito - Free entry
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