The Traditional Balsamic Vinegar of Modena DOP is a prized product obtained from the cooked must of selected grapes grown in the province of Modena. It is a traditional product of wide diffusion, both at a family and commercial level, also thanks to the obtaining of the DOP (Protected Designation of Origin) certification in 1986.
Aging takes place thanks to colonies of acetobacteria called "mothers" in barrels of different sizes and types of wood, placed in production units called batteries. Traditional Balsamic Vinegar has a dark brown color, with a penetrating perfume and a pleasant sweetness harmonized by a pleasant acidity. This product reaches a greater density with the passing of the years. The minimum aging for the Aged type is 12 years, it is 25 years for the Extravecchio type.
The Traditional Balsamic Vinegar of Modena PDO can be tasted in purity at the end of the meal or used in drops on flakes of Parmigiano Reggiano PDO, strawberries, ice cream, or risotto alla parmigiana.
Balsamic Vinegar of Modena PGI is a product obtained, with particular and traditional technology, from grape musts, coming from the vines of Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana, Montuni, cooked and / or concentrates, with the addition of wine vinegar. The addition of caramel is allowed for colorimetric stabilization. Acetification and aging take place in containers of various types of wood, for example, oak, chestnut, mulberry, juniper. The Balsamic Vinegar of Modena obtained the PGI certification mark in 2009 and the production cycle is regulated by a certification body delegated by the Ministry of Agriculture to protect the consolidated reputation that this product boasts in the internal market and international.