From the hillsides of Modena to the Croisette of Cannes, the Consorzio Tutela Aceto Balsamico di Modena IGP takes a business trip and becomes a star of the most eagerly-awaited boat show. The Cannes Yachting Festival is the exclusive scene for the foreign debut of the Consortium, present for the very first time at one of the most celebrated events in world yachting. The occasion is a partnership with the Azimut-Benetti group, the world's largest luxury yacht producers, in Cannes to preview yachts whose strength and seduction lie in design, innovation, sporting spirit and - most of all - being Italian.

From 10th to 12th September at the Azimut space, the Consortium will offer highly select visitors - 700 per day - tastings, samples, and true gourmet recipes, demonstrating the versatility and enormous potential of Balsamic Vinegar from Modena. The grand finale is on Friday 12th, with the "Italian night": a proper party to celebrate "made in Italy" excellence.

Like Azimut Benetti, the Consorzio Tutela Aceto Balsamico di Modena IGP will also be showing off record-breaking figures. Production of more than 90 million litres with a market value of over 600 million euros, exports of more than 90% of overall production, reaching 120 countries all over the world, around 70 vinegar producers employing over 1000 workers, and a total of more than 200 million bottles sold every year. The volume of business around this traditional product, and the ever-growing interest by consumers, are the main reasons that have led to the creation of the Consorzio di Tutela dell'Aceto Balsamico di Modena; the establishment of the Consortium in December 2013 contributed to the product's placing as the fourth Italian food product in terms of value, and first in exports.  Among the Consortium's aims are the care, promotion and general overseeing of the product but also specific tasks linked to safeguarding, vigilance and abuse, and improper use of the IGP denomination.  "Consortiums are set up precisely to prevent this kind of distortion in the market" states Director, lawyer Federico Desimoni, "and so we must work to clean up the market and ensure correct use of the IGP label. Moreover, with our inspection company (CSQA) we are planning additions to the Control Plan, which will allow us to increase checks on raw ingredients.  We have already issued detailed information about irregularities in the denominations and sales of products similar to ours. We are particularly happy with this partnership with Azimut because the attention of the international market and opportunities for visibility and promotion like this are very valuable for us, and allow us to demonstrate, through guided tastings of our product, why Modena Balsamic Vinegar is unique and inimitable".

Fruit of the Emilia soil and a thousand years of history, Modena Balsamic Vinegar is clear and bright, with a deep brown colour tending to black, a harmonious flavour between sour and sweet, and a delicate yet lasting slightly acetic aroma with occasional woody notes.  The vinegar is made only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes.  It is made from cooked or concentrated must, with the addition of one part wine vinegar, and matured in the cask for a minimum of 60 days, and up to 3 years for the product labelled "aged". Fermentation occurs immediately in large vats, and the vinegar is then decanted into casks of fine wood such as oak, chestnut, mulberry or juniper.

To learn more about this product, consult the website, follow us on Facebook twitter @spaziobalsamico or book yourself an unusual weekend among the architectural and gastronomic marvels of Modena with Acetaie Aperte, the event organised by the Consorzio Tutela Aceto Balsamico di Modena and the Consorzio Tutela Aceto Balsamico Tradizionale di Modena for the 27th and 28th September.