Aceto Balsamico di Modena PGI

Aceto Balsamico di Modena PGI

Tradition, versatility and a deep connection to the history and culture of Modena, its home territory. These are the characteristics which have made Aceto Balsamico di Modena PGI one of the brightest symbols of Italian food excellence today.

The first records of the use of cooked grape must as a condiment date back to the ancient Romans, and as early as 1046 there was talk of a "perfect vinegar" given as a gift to Emperor Henry III. Since 1747, the adjective 'balsamic' has been inextricably linked to this particular vinegar which has been produced for over a thousand years in the Modena and Reggio Emilia area. Aceto Balsamico di Modena PGI, recognised by an official act of the Ministry of Agriculture in 1933, was included in the European Union's Register of Protected Geographical Indications (PGI) in 2009, and is now exported all over the world, a true symbol of Italian and European food.

The evolution of the production methods which have been developed and perfected by generations of Modenese producers has not changed the true essence of the product. Aceto Balsamico di Modena PGI is, to this day, the product obtained, using traditional technology, from cooked or concentrated grape must with the addition of wine vinegar, then subjected to maturation and refinement in fine wooden containers.

The must of the seven typical grape varieties (Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni), in a minimum percentage of 20%, with the addition of wine vinegar in a minimum percentage of 10%, and vinegar aged for at least 10 years, following the jealously guarded recipes of each producer, gives Aceto Balsamico di Modena PGI completely different characteristics each time. The typical sweet-and-sour flavour evolves, taking on more sweetness or pungency, or rather a pleasant balance, with the presence of fruity notes, the result of the time spent in wood.

At the end of the maturation and ageing, a rigorous chemical and sensory analysis, carried out by an inspection body, certifies the product as Aceto Balsamico di Modena PGI, or Aceto Balsamico di Modena PGI Invecchiato if it has rested in wooden barrels for more than 3 years.

The end result is a very versatile product, which can harmonise and balance the ingredients of the most varied preparations in an extraordinary way, and which is present on tables all over the world, in the kitchens of Michelin-starred chefs and of those who are looking for taste and simplicity every day.