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Traditional Balsamic Vinegar Consortium of Modena

Talking about a unique Traditional Balsamic Vinegar Consortium of Modena is not correct. There are two different Consortia officially recognized institutions for the protection of our Modenese black gold, the Balsamic PDO. The first institution is “Consortium for the Protection of Traditional Balsamic Vinegar of Modena” and the second one is “Consortium of Ancient Acetaie Producers”.

Although the names are different, the two Consortia have the same objectives. The goals are the protection of the quality and the promotion of the product, the safeguarding of its traditions and its cultural heritage. The European Union has given the denomination PDO to the Traditional Balsamic since 2000. Both of the Consortia guarantee the high quality of the product and use the Giugiaro’s bottle for the Balsamic. One particular thing is that the esthetical details distinguish the two Consortium.

In particular, the distinctive elements are the different colours of the capsules that seal the bottles and identify the ageing period (12 and 25 years), the box and the information booklet.

Consortium for the Protection of Traditional Balsamic Vinegar of Modena

The registered office is in the Chamber of Commerce at 134 Ganaceto Street, Modena and the operational headquarter is at 80 Canaletto Street, Modena. http://www.balsamicotradizionale.it/consorzio.asp

The seal placed on the ABTM PDO Aged bottle (at least 12 years aged) is almost always red but sometimes can have a different colour (for example cream) and the box is red. The seal placed on the ABTM PDO Extra Aged bottle (at least 25 years aged) is gold and the box is gold too.

Consortium of Ancient Acetaie Producers

Born from the union of a few manufacturers of Balsamic in 1979 and it is based at 1085/1 Vaciglio South Street, Modena. https://www.balsamico.it

The seal placed on the ABTM PDO Refined bottle is cream and the box is colour cream. The seal for the ABTM PDO Extra Aged is gold and the box is brown.

We hope that talking about the Traditional Balsamic Vinegar Consortium of Modena has helped you clarify your ideas and have given you some interesting information.

We remind you that Traditional Balsamic Vinegar is always used raw on dishes, it can be enjoyed directly from the spoon as an aperitif or to close a meal. In this last case, you will be able to appreciate and unequivocally distinguish its unique taste. It should be kept at room temperature, closed in its glass bottle and not exposed to sunlight.

Hope to see you again on our blog.

Greetings from Modena.

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