REQUIREMENTS of LAW
Ingredients cooked must, wine vinegar, caramel
Ageing at least 60 days
Annual production 100 million litres
Bottling directly from the producer, in 250ml, 500ml, 750ml, 1L and 2L formats.
With a maximum acidity of 6% , Balsamic Vinegar of Modena PGI was born in the past when, to increase the stock of family vinegar, wine vinegar began to be added to the limited quantity of product that, still today, is obtained from a battery of wooden barrels of Traditional Balsamic Vinegar of Modena PDO. Precisely for this reason, it is important to underline how its characteristics, totally different from those of the ABTM P.D.O., have favoured its massive presence on restaurant tables and shelves in shops and supermarkets.
Production Regulations: established in 2009
Origin and production: the grapes can come from different territories, and it is sufficient that the blending and ageing are carried out in the Modena area to be able to forge the name. The wording "Aged" is allowed on the label for products aged at least 3 years.
Ageing in a single large wooden barrel.
Storage and expiry: the deadline is 10 years by law, although it is a characteristic of balsamic vinegar to improve its quality over time.
Once opened, keep the balsamic vinegar at room temperature.
Use: not only raw but also added in cooking over the flame.
Two elements led us easily in the product selection:
The density (which increases as a function of a greater presence of cooked must and identifies a higher quality) and ageing.