Taste Italy

Aceto Balsamico di Modena IGP

Aceto Balsamico di Modena IGP is one of the Italian gastronomic specialties most appreciated by gourmets all over the world.

Part of its value derives from the quality of its grapes, the fruit of a specific territory, located between the ancient cities of Modena and Reggio Emilia. Part is due to the skill of its artisans, custodians of an experience acquired over the centuries.

The Modena and Reggio Emilia areas have a typical semi-continental climate: the winters are cold, the summers are hot and humid, and autumn and spring temperatures are very mild. These conditions favor the development of the native acetic flora, which determines the maturation and aging process of Balsamic Vinegar of Modena. Slow maturation takes place in barrels of different high-quality woods kept at a natural temperature in vinegar cellars in order to take full advantage of the climatic variations of the seasons in the territory. Heat promotes fermentation and concentration, cold sedimentation.

What is Aceto Balsamico di Modena IGP?

Balsamic Vinegar of Modena is a particular type of vinegar produced with grape must. Specifically, Aceto Balsamico di Modena IGP is made with cooked or concentrated grape must, wine vinegar and a percentage of 10 years old aged vinegar. Its incredible flavor comes from the maturation and aging process. This particular type of vinegar is aged in wooden barrels from 60 days up to 3 years. If the aging lasts for more than three years, the product will be called Balsamic Vinegar of Modena Aged.

Like many other traditional Italian products, Aceto Balsamico di Modena IGP is protected by the European Union with the PGI (Protected Geographical Indication) trademark, which means that its grapes can only come from 7 typical vines, listed in the Production Regulations, and its production is strictly codified.

Interesting FACTS about Aceto Balsamico di Modena IGP

  • Findings show that vinegar was already in use by the Egyptians and the Babylonians. However, there are theories that the first traces of balsamic vinegar descend from the Romans, who used an ancestor product called the “Sapa”: a dense and sweetish syrup with multiple uses obtained from cooked grape must.
  • In 1800, Balsamic Vinegar of Modena (Aceto Balsamico di Modena) began being appreciated and known abroad: it was presented in the most important exhibition events of the time, from Florence to Bruxelles.

 


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