Aceto Balsamico di Modena PGI

Production Area

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Aceto Balsamico di Modena PGI is balsamic vinegar obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood. It is produced in two typologies: Aceto Balsamico di Modena PGI and Aceto Balsamico di Modena PGI Invecchiato (Aged).

Production Method

Aceto Balsamico di Modena PGI is obtained exclusively from the grape must of the Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana and Montuni grape varieties. Wine vinegar (minimum 10%) and aged vinegar (minimum 10 years) is added to the must, which can be either fermented or partially cooked. The proportion of cooked and/or concentrated grape must exceed 20% of the total quantity of the product before processing. It is also possible to add caramel, up to a maximum of 2% of the volume of the finished product; the addition of any other kind of substance is not permitted. The product is concentrated through pressing and cooking and is transformed with the traditional method of slow acidification, with the use of selected bacterial colonies, in wooden recipients (oak, chestnut, mulberry and juniper); the same recipients are used for refining, which lasts for at least 60 days and anything up to several years.

Appearance and Flavour

Aceto Balsamico di Modena PGI has a delicate and persistent aroma, with an agreeable and harmonious sourness. It is deep brown in colour and its smell is slightly acetic, persistent and with possible woody hints. The flavour is well balanced between sweet and sour.

Production Area

The production area of Aceto Balsamico di Modena PGI is within the provinces of Modena and Reggio Emilia, in the Emilia Romagna region.

History

The origins of Aceto Balsamico di Modena PGI can be traced back to the ancient Romans; the first population to cook must in order to conserve it. The development of the tradition of balsamic vinegar is given to the transferal of the House of Este from Ferrara to Modena in 1598. Many documents confirm that at the Duke’s court vinegar was usually produced either for internal consumption or to be given to prominent people as a precious gift. Over the centuries, it was given the name balsamic due to its particular therapeutic benefits.

Gastronomy

Aceto Balsamico di Modena PGI should be conserved in a glass container, which must be well-sealed and kept away from substances that release particularly strong odours. The extreme versatility of this product makes it suitable for every type of dish. Thanks to its fragrant aftertaste and its aromatic sourness, it is perfect with vegetables, both raw and boiled, but also with all types of meat, fish, desserts and ice-cream. It is excellent when served with shavings of Parmigiano Reggiano PDO.

Marketing

The product is marketed in the following typologies: Aceto Balsamico di Modena PGI if the product is aged for less than three years; Aceto Balsamico di Modena PGI Invecchiato if the product is aged for more than three years. It is sold in glass, wood, ceramic or terracotta containers, with weights of 0.250, 0.500, 0.750, 1, 2, 3 or 5 l, or in single-dose bags weighing 25 ml. Plastic recipients weighing more than 2 l and other types weighing more than 5 l are only allowed for catering use.

Distinctive Features

Aceto Balsamico di Modena PGI is the result of a combination of tradition and skills that over the centuries, closely linked to the territoy, have led to the conception and refinement of its recipe. The unusual aromatic hints of the product are due to its ageing in barrels made of precious wood.

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