Only with must from our vineyards
Aged in our vinegar cellars
The history of this product is inevitably linked to the local area and its traditions. At the birth of a daughter, it was customary to set up a new range of barrels which would be her dowry when she got married. To this day, many families are the proud owners of their own sets of barrels and their own production secrets.
How do we make Balsamic Vinegar of Modena PGI?
Frequently Asked Questions about balsamic vinegar
The adjective “balsamic” derives from the ancient Greek “balsamon”, which referred to the refreshing, curative and healthy properties, in particular for the respiratory tract, of this substance, which usually had a rather liquid consistency.
There are two different types of balsamic vinegar.
Traditional Balsamic Vinegar PDO is a condiment produced with cooked grape musts, only from the provinces of Modena and Reggio Emilia, that are fermented, acetified and aged for at least 12 years in small barrels (or “vasselli” as the experts call them) made with different types of wood.
Balsamic Vinegar of Modena PGI, on the other hand, is a real wine vinegar, with production specifications that range from the minimum refining process of 60 days to aging in barrels for at least 3 years.
Any addition to the basic cooked must is forbidden in the Traditional Balsamic Vinegar of Reggio Emilia PDO, therefore caramel cannot be one of its ingredients. As far as the Balsamic Vinegar of Modena PGI is concerned, on the other hand, the Specifications state that caramel can be added in minimal amounts (2% maximum) “for colorimetric stabilization”, that is, to give the typical brown colour even to products that have undergone a shorter aging process. All producers, therefore, comply with this legal provision and, when caramel is used, it is always listed among the ingredients on the label.
Aged Balsamic Vinegar undergoes an aging of more than 3 years.
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