Balsamic Vinegar

HISTORY
There are three Balsamic vinegars: the balsamic vinegar of Modena, the traditional balsamic vinegar of Modena and the traditional Balsamic Vinegar of Reggio Emilia. They all represent the highest expression of acetic fermentation (once considered alteration of wine), which causes to the transformation of an alcoholic liquid into an acetic liquid strongly characterised by specific aroma and flavour. The aging process, which takes from 12 up to 25 years, consists of transferring the must to different barrels made of oak, chestnut, mulberry, cherry, ash wood and juniper. Each of them gives, one after the other, special flavours to the vinegar. Known, or rather used since ancient times, balsamic vinegar apparently originated directly from the use that the ancient Romans made of concentrated grape must: the writer Apicius, in his “De Re Coquinaria”, as a matter of fact describes different types of cooked musts, depending on their characteristics and methods of preparation.

CHARACTERISTICS
GPI Balsamic Vinegar of Modena
The Balsamic Vinegar of Modena is obtained by mixing vinegar and boiled must, in varying proportions, depending on the wanted density. The higher the percentage of must, the higher is quality of the product according to the equation: more must -  denser - more expensive. Balsamic Vinegar of Modena must remain for at least 2 months in wooden vats and caramel can be added to it (with the obligation of indicating it on the package) to accelerate the darkening process.
PDO TRADITIONAL BALSAMIC VINEGAR OF MODENA
Traditional Balsamic Vinegar of Modena is considered a unique product in the world of acetic condiments. Unlike vinegar, which comes from an alcoholic liquid, Traditional Balsamic Vinegar of Modena is obtained directly from grape juice. Must from local grapes cultivated for centuries in their original area, is cooked over fire in open vessels and then transferred into precious wooden barrels where it slowly turns into vinegar thanks to natural fermentation and oxidation processes of extremely complex nature. As a guarantee of the continuity and the respect of Modena tradition, the Consortium of Producers of Balsamic Vinegar of Modena, commissioned by the supervisory of the origin designation, has been carrying out controls throughout the whole production chain guaranteeing, according to the verdict of expert tasters, that the product contained in the bottles bearing the official seal meets the regulations. These regulations have been created with the aim of preserving the organoleptic characteristics that made the most typical product of Modena so famous.
PDO TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA
Traditional Balsamic Vinegar of Reggio Emilia is the name of a PDO (Protected Denomination of Origin) high-quality traditional product, produced by fermentation and ageing of cooked grape must coming exclusively from the province of Reggio Emilia. The production, allowed only within the province of Reggio Emilia, is governed by strict and restrictive regulations. Its uniqueness is the result solely of sugar and acetic fermentation of cooked must which is then subjected to a long period of ageing in a set of small barrels.
PRODUCTION AREA
Province of Modena and Reggio Emilia.
FOLLOW THE TASTE!
Come to enjoy the "Traditional Balsamic Vinegar of Modena" 1-4 October at the "Vetrine. Motori e Balsamici Sapori" Festival and the "Traditional Balsamic Vinegar of Reggio Emilia" in November at the Balsamic Pork Scratchings Festival.