Various types Balsamic Vinegar are not always known by the public, because there is a great confusion about this argument. In this article we will make clear some basical differences among the different types of balsamic vinegar original.
There is a huge disparity between the various types Balsamic Vinegar. What kind of differences? In the cost of course in and the amount produced per year. The price of th bottle of Traditional PDO designed by Giorgetto Giugiaro containing 100 milliliters of product ranges from 40/50 euros to the aged product (aged at least 12 years) at 90/150 euros for the Extra-old (25 years of aging or more). The same amount, for the best Balsamic Vinegar, may even cost you triple. The price instead of the PGI Vinegar is that displayed in the supermarket: in most cases it does not exceed a dozen euros. The maximum one can spend is few euros for a larger amount of product.
For what concerns the production, the PDO Traditional Balsamic Vinegar bottles are produced 100,000 in a year, ie 10,000 liters. Among these we count 30/35,000 Extra-Vecchio and 60/65,000 Affinato. In the case of PGI Balsamic Vinegar production, however, within twelve months, they account for approximately 90/100 million liters. The main difference lies in production: from vineyards to bottling all must be certified according to the PDO production specification. grapevines and vines must be dedicated to the production of certified must.
The grapes, rigorously of Lambrusco and Trebbiano, must be cultivated only in the province of Modena. Not only that: the acetaia, where vinegar is transformed and produced, must be certified. It is the whole chain to be rigidly controlled, even the incoming product quantities.
We hope to have made clear the basic distinctions which regards the incredible world of the original balsamic vinegar of Modena. If you have any doubt or question, leave a comment! If you want to learn something more, read the other articles on this blog!