Use Balsamic Vinegar All you need to know about Balsamic Vinegar of Modena
Every expert knows that there are several differences between Balsamic Vinegar PDO and PGI. Although both PDO and PGI have a certification that guarantees their quality, they have different specifications and characteristics. Keep on reading to discover them and make fully informed choices!
Differences between Balsamic Vinegar PDO and PGI in the aging period
First of all, it is important to specify that every single producer has its own particular method of production, so we cannot generalize. On the other hand there is a very strict disciplinary of production that each producer must precisely follow.
Balsamic Vinegar of Modena PGI can contain caramel coloring, in a percentage that cannot exceed the 2% of the finished product; furthermore, it can be diluted with wine vinegar. As far as Traditional Balsamic Vinegar of Modena PDO is concerned, it is absolutely forbidden to add caramel coloring. This Vinegar is prepared using exclusively cooked grape musts; moreover, the cooking of the must lasts for at least 30 minutes, at a temperature of no less than 80 degrees.
Differences between Balsamic Vinegar PDO and PGI in the aging period
Another crucial difference concerns the duration of the aging period; Balsamic Vinegar of Modena PGI has an aging period of minimum 60 days. On the other hand, Traditional Balsamic Vinegar of Modena PDO needs a period of sugary and acetic fermentation, and aging period of minimum of 12 years.
Finally, to be labeled as “extra vecchio” (extra old) Traditional Balsamic Vinegar of Modena PDO must age for at least 25 years. The production process is particularly complex and lead to the gradual evaporation of the product: it is done by transferring the Vinegar from one barrel to another. The barrels are made of different woods and the Vinegar is supposed to gradually absorb the scents of the precious woods with which the barrels are made.
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L-Originale Balsamic Vinegar of Modena: www.l-originale.com
