How Balsamic Vinegar of Modena PGI is produced

Balsamic Vinegar of Modena PGI is made from cooked grape musts, to which at least 10% wine vinegar and a portion of vinegar aged for at least 10 years are added. The minimum amount of grape must used must be at least 20% of the total product undergoing processing.

Production takes place through the traditional acetification method, followed by the aging phase, both carried out in barrels, casks, or vats made from fine woods such as oak, chestnut, mulberry, and juniper.

The aging process lasts at least 60 days, calculated from the blending of the raw materials. At the end of this period, the product is evaluated by expert technicians and tasters in order to obtain certification as Balsamic Vinegar of Modena PGI.

After the initial 60 days of aging, the product may continue to mature: after more than 3 years it may be classified as “Aged”.

Every package must display the name Balsamic Vinegar of Modena PGI together with the Protected Geographical Indication .

This vinegar is mainly used with dishes requiring a pronounced acidic note, such as raw vegetables or salads. It should be stored under normal temperature and climatic conditions. Since it is vinegar, it preserves well over time even after the bottle has been opened.

For more information on PGI balsamic vinegar, visit the Consortium for the Protection of Balsamic Vinegar of Modena’s website