September has already started and a new production cycle of Balsamic Vinegar is about to begin too. Regarding the place of production of Balsamic Vinegar, we have to be very precise, otherwise, you will obtain a product that is not the real Balsamic Vinegar of Modena.
There are no doubts about the rules regarding the origin of the grapes. The rules are very clear and the Production Disciplinary of Traditional Balsamic PDO has precise indications about the production area of Balsamic.
It mentions that:
Art.3 – Production Area – “Grapes that are going to be used for the production of the Traditional Balsamic Vinegar of Modena must be produced in the traditional territory of the province of Modena”.
Rules for the production of Balsamic Vinegar of Modena PGI are different. The Disciplinary extends the grape production areas not only to the Modena area but maintains the obligation of mixing and bottling the product in the province of Modena.
Balsamic Vinegar is made in Modena!
There are also vinegar productions obtained outside the Modena area but those products cannot be called Traditional Balsamic Vinegar of Modena PDO” or “Balsamic Vinegar of Modena PGI” or use these names on their labels.
We have strict rules not only for the place of production of Balsamic Vinegar but also for the grapes allowed for the Traditional Balsamic Vinegar of Modena PDO. The grapes must come from vineyards composed entirely or part of them of:
- Lambrusco (all varieties and clones are permitted)
- Sauvignon and Sgavetta
- Ancellotta and Trebbiano (all varieties and clones are permitted)
- Berzemino and “Occhio di Gatta”
If you want to get the real Traditional Balsamic Vinegar you have to be very precise and accurate. Choose the right place of cultivation of grapes and place of production of Balsamic is important.
Greetings from Modena.