Modena Balsamic Vinegar IGP (Protected Geographical Indication) is balsamic vinegar extracted by grape must refined into precious wood vessels. The must is obtained by Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana and Montuni vines. A part of vinegar, aged of at least 10 years, and 10% of additional wine vinegar are added to the must - which can be both fermented and partially cooked. Plus, it is possible to add caramel to maximum 2% of the finished product's volume, but any other substances are forbidden. The transformation of the product is made through the traditional method of acetification followed by a period of ageing in valuable wood for at least 60 days. The production area covers the districts of Modena and Reggio Emilia.
Marketing
The product is sold as Modena Balsamic Vinegar IGP with a burgundy-colour mark if aged of less than three years and Aged Modena Balsamic Vinegar with a white mark if aged of more than three years. It is sold in glass, wood, ceramic or terracotta containers with the weights of 0.250 l; 0.500 l; 0.750 l; 1 l; 2 l; 3 l or 5 l, or in single-dose bags weighing 25 ml. The containers with a weight over 5 and 2 l are allowed only for catering use.
Gastronomy
Modena Balsamic Vinegar has a delicate and persistent scent, with an agreeable and harmonic sourness. It is deep brown in colour and its smell is lightly acetic, persistent and with possible wood hints. The flavour is sweet and sour and well balanced. The peculiar aromatic hints of the product are due to its ageing in precious wood barrels like oak, chestnut and juniper
Modena Balsamic Vinegar must be conserved in a glass pot - which has to be sealed perfectly after use - and far from substances which release tangy smells. The extreme versatility of this product makes it suitable for every type of dish. Thanks to its fragrant aftertaste and its aromatic sourness, it is perfect with vegetables, both raw and boiled, but also with all types of meat and fish. Plus, it is ideal combined with cheeses, sweets and ice creams.
