Balsamic vinegar of Modena IGP (Protected Geographic Indication)
is obtained by a different process than the traditional one. In fact, 3 are the ingredients: cooked must, which is the only one used in the Traditional balsamic vinegar, a percentage of wine vinegar and max 2% caramel. Furthermore, it can be added also caramel in order to give to the final product the desired density.
The composition is not the only difference between IGP and DOP.
Also the aging lasts much less: traditional ages for at least 12 years while the IGP can age for a minimum of 60 days. Moreover, in traditional balsamic it is given a major importance to the barrels, because the scents of the wood influence the vinegar, while the IGP can be aged in iron container.
Although the product is different in the making, it can still be quality product, so enjoy the reading and find the many shades of balsamic!