Description
Aceto Balsamico di Modena PGI is balsamic vinegar obtained from grape must and wine vinegar refined for various periods of time in high-quality wooden barrels. There are two varieties: Aceto Balsamico di Modena PGI and Aceto Balsamico di Modena PGI Invecchiato (Aged).
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.
Production Method
Aceto Balsamico di Modena PGI is obtained from the processing of partially fermented, cooked and/or concentrated grape musts, deriving exclusively from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grape varieties. Wine vinegar (minimum 10%) and a quantity of vinegar aged for at least 10 years are added to the must, which must be no less than 20% of the mass that is going to be mixed. Aceto Balsamico di Modena PGI must be produced with either the customary method of acetification, using selected bacterial colonies, or the well-established method of slow surface acidification or slow acidification with wood chippings, followed by refining. For both methods, acidification and refining take place in high-quality wooden barrels, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days and at least three years for Aceto Balsamico di Modena PGI Invecchiato.
Appearance and Flavour
Aceto Balsamico di Modena PGI is clear and bright and has a persistent, delicate and slightly acidic aroma, at times with woody overtones. It is deep brown in colour and has a pleasant characteristic and balanced bitter-sweet taste.
History
The origins of Aceto Balsamico di Modena PGI can be traced back to the ancient Romans, who were the first to cook must in order to preserve it, using it as an invigorating drink and to flavour and sweeten food. As early as 1046, there is mention of a vinegar so exceptional that it was given as a tribute to Emperor Henry III, as recounted by the Benedictine monk Donizone in Vita Mathildis (c. 1115). In a book from 1556, entitled La grassa, there are descriptions of various types of vinegar and different ways to use them, one of which seems to correspond to the vinegar we know today. But it was only in 1747 that the adjective "Balsamic" appeared for the first time, in the cellar lists of the Dukes of Este. The balsamic vinegar from Modena only started being appreciated and recognised internationally in the nineteenth century, when it was the protagonist of the most important trade fairs of the time.
Gastronomy
Aceto Balsamico di Modena PGI has a long shelf-life, even after it has been opened, as long as it closed carefully after use and kept away from substances that give off particularly strong smells. The extreme versatility of this product makes it suitable for any dish, traditional and innovative recipes, as well as fusion. Thanks to its fragrant aftertaste and aromatic bitterness, it pairs perfectly with both raw and boiled vegetables, but also all types of meat, fish, desserts and ice-cream. It is also delicious with mature cheeses.
Marketing
The product is marketed in the following varieties: Aceto Balsamico di Modena PGI if the product is refined for more than 60 days and 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 recipients with a capacity of 100-150-200-250-500-750 ml; 1-1.5-2-3-5 litres, or in 25 ml single-dose sachets. Recipients with a capacity of over 5 litres, and plastic recipients with a capacity of over 2 litres, are only permitted for professional use.
Distinctive Features
Aceto Balsamico di Modena PGI is the result of a combination of tradition and skills which over the centuries, closely linked to the production area, have led to the conception and perfection of the recipe. The refining and aging in high-quality wooden barrels contribute to determining the product’s unusual aromatic notes.
