The history It is a well known fact that the Balsamic Vinegar product has a great history spanning many centuries, but what is less known is that there are actually two distinct types of vinegar. The Aceto Balsamico Tradizionale di Modena DOP is a very limited production and is reserved for special occasinons and events and is available at an exclusive price, whereas the Aceto Balsamico di Modena IGP, is available in a wide range of quality, ages, styles and prices, and enriches tables everywhere on a everyday basis. Both boast the centuries-old tradition of production as well as originating from the geographical zone of production which is surrounded by the borders of the ancient Ducato Estense. It owes its existence to the specific environmental features, which has been combined with the skill, wisdom and expertise of the human factor in a unique blend to create an exclusive product found today only in the Provinces of Modena and Reggio Emilia (in other words, the old Este Dukedom). The origins of this product date back to the tradition of the ancient Romans. The term “Balsamic” is relatively new and was used for the first time in the records of the ducal inventories of the Este Palace in Modena in 1747: probably the name derived from the therapeutic uses to which the vinegar was used for at that time. With the birth of the Italian State (1860) the new stimulus given to the markets generated a gradually increasing interest in "Balsamic", and also encouraged impressive historic and bibliographical studies on the product. Timidly emerging from its traditional secrecy and rituals, it was inevitably met with great success. In 1839 Count Giorgio Gallesio, an agriculturist of the time famous for his massive work “La Pomona Italiana”, a major study on fruit growing, visited the home of his fried Count Salimbeni, at Nonantola, to study the local varieties of grapes and wine. He was fascinated by the Gallesio family’s balsamic vinegar, and spent several days studying the production method. His manuscript notes, rediscovered in 1993 in Washington in the United States, are the oldest “technical” document to describe the way in which Balsamic Vinegar was made in the Modena area. First, it divides the vinegars into two categories; those made from cooked must only and those made only from “fermented must and wine”. He described the former as “exquisite” and the latter as “also excellent”. At the end of the 19Th Century, Balsamic Vinegar started to appear at the leading exhibitions, attracting great interest not only around Italy but also on an International level. A number of documents refer to vinegar made from must and wine vinegar, sometimes using quicker methods including the use of spices. The first scientific investigations into the products available on the market were also conducted in these years. Official recognition From the two, it was the Aceto Balsamico di Modena IGP which first gained official recognition from legal point of view, when by passing an act the Minister of Agriculture, Dott. Acerbo, recognized and authorized the age old characteristics of the industries established in Modena. This act of 25 March 1933 has been up-dated and implemented on a number of measures and most recently regarding the production regulations in accordance to the EU legislations for IGP. Acetaia La Bonissima is the foundation of the familys passion for the production of Aceto Balsamico Tradizionale di Modena DOP and as well as this precious product also produce another high quality line for the market, Aceto Balsamico di Modena IGP and aged IGP.