Tradition, versatility and a deep connection with the history and culture of Modena, its territory of origin, in the center of the Emilia Romagna region. These are the characteristics that allow the Balsamic Vinegar of Modena IGP to be today one of the brightest symbols of Italian agri-food excellence. The first news about the use of cooked grape must as a condiment dates back to the ancient Romans, and as early as 1046 there is talk of a “perfect vinegar” given as a gift to Emperor Henry III. Since 1747 the adjective “balsamic” is inextricably linked to this particular vinegar produced for over a thousand years in the area of Modena and Reggio Emilia and today exported all over the world, a true symbol of Italian and European agri-food: the most exported Italian PDO/PGI product. The Balsamic Vinegar of Modena has been protected in Italy since 1933 and in 2009 it was placed in the Register of Protected Geographical Indications (PGI) of the European Union.
The evolution of production methods, developed and perfected by generations of producers in Modena, has not changed the deep essence of the product. The Balsamic Vinegar of Modena PGI is, even today, the product obtained, with traditional technology, from grape musts cooked or concentrated with the addition of wine vinegar, then subjected to aging and aging in containers of fine wood.
The must of the seven typical vines (Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni), in a minimum percentage of 20%, thanks to the addition of wine vinegar in a minimum percentage of 10%, and vinegar aged at least 10 years, following the recipes jealously guarded by each producer, gives from time to time to the Balsamic vinegar of Modena completely different characteristics. The typical sweet and sour taste evolves, assuming greater sweetness or pungency, rather than a pleasant balance, with the presence of fruity notes, the result of the time spent in wood.
The product that rests in barrels for at least three years is defined as “aged”. On the label, no other qualification can be used rather than this one. At the end, a rigorous chemical and sensory analysis, carried out by a third-party control body recognized by the Italian Ministry of Agriculture, certifies the product as Balsamic Vinegar of Modena IGP or Balsamic Vinegar of Modena IGP Aged.
The result is a product of great versatility, able to harmonize and balance in an extraordinary way the ingredients of the most varied preparations. Present on tables all over the world, in the kitchens of Michelin-starred chefs and those who every day seek taste and simplicity, the Balsamic Vinegar of Modena is a proud ambassador of its home territory.
Protection and enhancement:
The Balsamic Vinegar of Modena is an integral part of the cultural and gastronomic heritage of the territory from which it comes. Every day the Balsamic Vinegar Protection Consortium of Modena carries out its protection and promotion activities in Italy and around the world with the aim of spreading knowledge of the authentic product, monitoring the market and promptly taking action against counterfeiting and evocative products. Today the Consortium brings together more than 50 companies, which also through the application of a specific code of ethics and policies of transparency and legality, carry out an intense activity of enhancement and protection of the name and product to ensure the entire production sector and, in particular, the end consumer.