Balsamic Vinegar of Modena is a protected geographical indication (PGI) condiment.
It is produced according to various recipes.
The IGP production disciplinary leaves ample room for action, providing for the use of grape must (even if not coming from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar from 10 to 80 %.
The use of caramel is allowed, up to 2%.
Reading the label can provide useful information on the ingredients used and processing methods.
There are no withdrawals and reinforcements, typical of Traditional Balsamic Vinegar; the ingredients, once mixed, must be kept for at least 60 days in wooden containers.
The term "aged" is allowed for the product of at least 3 years.
Balsamic Vinegar of Modena obtained the Protected Geographical Indication (PGI) mark on 3 July 2009.
- Aceto balsamico di Modena I.G.P.
- Italian Food Trading
- 500 ml
- Acidity 6%