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Balsamic Vinegar of Modena IGP

Balsamic Vinegar of Modena P.G.I. 

The product is produced according to some specific production rules, under the strict control of the Consortia which are in charge of its protection.

It differs from Traditional Balsamic Vinegar because of several factors. In fact, only three are the ingredients allowed by the law: cooked grape must, which is the sole ingredient used for Traditional Balsamic Vinegar, wine vinegar and caramel coloring (in a percentage which must not exceed 2%) to give to the product the desired density. But the ingredients are not the only difference between P.G.I. and P.D.O.

As regards P.G.I., the aging period is much shorter: in fact, the ABTM P.D.O. must age at least for 12 years, whereas the ABM P.G.I. can be sold on the market after a minimum aging period of only 60 days.

Furthermore, as long as traditional Balsamic Vinegar is concerned, a greater importance is ascribed to the different woods out of which the barrels are made. This is due to the fact that the fragrances of the wood highly impact the final result. In case of P.G.I. instead, the product could age also in a stainless steel container and is bottled by the producer in bottles of 250 ml, 500 ml, 2 liters, 5 liters and so on…

As opposed to ABTM  DOP which is always used raw, the ABM P.G.I. could be cooked and used to add taste during the cooking of different dishes.

Balsamic Vinegar of Modena IGP

Balsamic vinegar of Modena IGP is a far more recent product than traditional one. Here in this article we provided you with the “behind the scene” of it. Production Is a product born for market, the productive technique is far more recent that the traditional, the product comes from the …

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