Balsamic Vinegar PGI of Modena is produced in the territories of the province of Modena and, although the name does not suggest it, also in those of the province of Reggio Emilia. It is a lower quality vinegar than PDO. More widespread, cheaper, but also less pure. As stated in the regulations governing its production, the cooked grape must, from which the classic sweet and sour taste and the velvety density of balsamic vinegar derive, is mixed with wine vinegar and caramel. These substances, admitted within certain limits, acidify and deplete it from the point of view of aroma and flavor. The less they are used, the higher the quality of the Balsamic Vinegar of Modena PGI.


balsamic vinegar PGI


The Processing

The processing of Balsamic Vinegar of Modena takes place with the classic method of acetification through the use of selected bacterial colonies or slow on the surface or slow “chip”. The next phase is that of refining: both the latter and the first take place in barrels, casks or vats or in fine wood, such as oak, chestnut, oak, mulberry and juniper. The minimum aging period is 60 days, counted from the moment in which the raw materials, mixed together in the right proportion, are processed. At the end of the refinement, the product obtained is subjected to an analytical and organoleptic examination, entrusted to a group of expert technicians and tasters: this is the step to be overcome in order for the product to be certified as Balsamic Vinegar of Modena.

The Ageing

To obtain the term “aged”, the minimum period is 3 years. A real trifle compared to the “biblical times” of Traditional Balsamic Vinegar. But, even in this case, the placing on the market is subject to the severe judgment of the Tasting Commission, which will assess its consistency with the standards required by the specification. What are these standards? The specification speaks clearly and requires, first of all, a clear vinegar with a brown and intense color. The smell must be pleasantly acetic, while the flavor, on the other hand, is bittersweet and balanced. Although it is not obtained exclusively from cooked grape must, Balsamic Vinegar of Modena PGI remains a quality product, capable of giving your dishes and recipes that pleasant fragrance that only great condiments can offer.

The Pack

Each package bears the words Balsamic Vinegar of Modena, accompanied by the Protected Geographical Indication. If the product has been aged for more than three years, the pack also bears the wording “Aged”. Producers associated with the Protection Consortium are allowed to use the Consortium logo on the label.

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