Balsamic vinegar from Modena, a true Italian gastronomic gem, has its roots in antiquity. The Romans used cooked grape must for its medicinal properties, as a sweetener and as a condiment. This elegant, refined product was developed by the Court of Este in Modena, becoming a symbol of savoir-faire and tradition.
A remarkable historical development
The term “balsamic” first appeared in the 16th century, but the recipe we know today was codified in the 19th century by the lawyer Aggazzotti. It was only in 2009 that Modena's balsamic vinegar was awarded the PGI (Protected Geographical Indication), guaranteeing its authenticity and exceptional quality.
The two main categories of balsamic vinegar
Balsamic vinegar from Modena comes in two main categories, each reflecting its own unique know-how and characteristics.
Traditional Modena PDO balsamic vinegar
It is distinguished by its meticulous production process and exceptional character. Produced exclusively from cooked grape must, it owes its richness and aromatic complexity to this traditional method. This vinegar is aged for a minimum of 12 years in carefully selected wooden casks, offering a variety of essences that enrich its flavor profile. Each bottle, bottled under the strict control of a consortium, features an iconic design by Giugiaro, a symbol of excellence and authenticity.
Modena IGP balsamic vinegar
A subtle blend of cooked grape must and wine vinegar. This carefully crafted marriage of ingredients undergoes an ageing process adapted to the recipe, lasting between 60 days and 3 years. The final quality of this exceptional vinegar lies in the precise proportion of its components and the care taken during aging, which determine the richness and complexity of its taste profile.
Meticulous, handcrafted production
The process begins with the harvesting of seven carefully selected local grape varieties, including Lambrusco and Trebbiano, which are emblematic of the Modena region. Once pressed, the grapes yield a must rich in flavor, which is then slowly cooked to reduce its volume and concentrate its natural sugars. This cooking process is decisive in developing the basis of the vinegar's aromatic profile.
The must thus prepared is then aged in barrels placed in the attics of the acéteries. These attics, subject to the natural variations of the seasons, play a key role: in winter, fermentation slows down, allowing the must to develop subtle, complex notes, while in summer, the heat activates faster aging, reinforcing the aromas.
Each year, some of the liquid is transferred to smaller casks, often made from woods such as oak, chestnut, cherry or juniper. Each species of wood brings its own nuances to the final composition, creating a harmony of fruity, woody and tart flavors. This ancestral know-how, handed down from generation to generation, results in a product of incomparable quality and finesse, heralded as one of the greatest prides of Italian gastronomy.
A guarantee of excellence
The PDO and PGI logos are essential guarantees of quality and authenticity. They enable wine lovers the world over to enjoy balsamic vinegar that is true to its roots and respectful of tradition.
The PDO (Protected Designation of Origin) applies exclusively to traditional Modena balsamic vinegar. This label certifies artisanal production in compliance with strict rules: exclusive use of cooked grape must, ageing for at least 12 years and rigorous control by a consortium. The result is a product of unrivalled richness and complexity.
The PGI (Protected Geographical Indication) applies to Modena balsamic vinegar produced from a blend of cooked grape must and wine vinegar. This label guarantees the origin of the ingredients and a manufacturing process that respects local tradition, while making production more affordable. It offers consumers a tasty, versatile product, perfect for a variety of culinary uses.
