The adjective “Traditional” in missing in this kind of Aceto Balsamico because the Disciplinary of Production allows the use of other ingredients but the cooked must, which is typical of the P.D.O.. Wine vinegar and caramel can be add to this product.
With a max. acidity of 6%, the Aceto Balsamico di Modena P.G.I. was created in times past to increase family’s stock by adding wine vinegar to the limited quantity obtained from a set of barrels of Traditional balsamic vinegar.
This is why it is very important to stress the importance of its characteristics -very different compared to the ones of the P.D.O- which make it possible to introduce this product in many restaurants, shops and supermarket at a low price, losing its uniqueness.
The P.G.I obtained adding wine vinegar and caramel (max. 2%) has a fast manufacturing process. By law it can be sold after only 60 days after production. The aging process take place in a single barrel without decanting during the process OR even in huge steel silos which ensure the production of a large quantity in a very short time.
In this case two important elements determine our selection: the density: the higher the quantity of the cooked must the better the quality; the aging: the older in a barrel the better.
For its characteristics it is suitable as a raw condiment on many dishes as well as for cooking purposes (UNLIKE the Traditional one!) on a flame.
L-Originale only deals with Aceto Balsamico di Modena I.G.P. produced in an artisanal way, obtained from best cooked Must of Trebbiano, Lambrusco grapes and selected wine vinegar. Aged 6, 8 and 12 years in large wooden barrels WITHOUT caramel.
This choice complete our sortiment of Balsamici Modenesi and was developed to satisfy a bigger target of consumers who appreciate these product while using it raw or on a flame to create extraordinary recipes..