The Traditional Balsamic Vinegar of Modena is made from cooked grapes must matured by a long and slow acetification process through natural fermentation followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings.
Color: dark brown but full of warm light.
Dense: fluid and syrupy
Fragrance: distinct, complex, sharp and unmistakable but pleasantly acid.
Flavor: traditional and inimitable sweet and sour in perfect proportion. To the taste buds it will offer a full and rich flavor with a variety of shadings and evolving bursts of new expressions as the mood of the carrier changes.
From the M.D. dated February 1987 on DOC (Controlled Origin Denomination).
Integral text from the definition of balsamic vinegar given in MAESTRI ASSAGGIATORI, March 1976
Traditional Balsamic Vinegar of Modena is unique from all other vinegar based condiments.
Unlike ordinary vinegar which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice.
Grapes, harvested in the region in which balsamic vinegar is produced, ore crushed and their liquid “must” is boiled in an open vot ouer a fire.
This liquid is then placed in high quality wooden barrels in which through un oxidation process, it is transformed into vinegar.
The barrels ore kept in a vinegar loft acetaia where over a number of years, the precious liquid inside is lovingly cored for through a special technique involving transfers and topping up.
Over many years microbiotic and enzymatic modifications unite to achieve un exceptional balance in fragrance and flavour.
Consortium of producers A.B.T.M.
Law n. 93 1986 gave the “Aceto Balsamico Tradizionale di Modena” Producers’ Consortium the sole recognition and authorized the boiling of must for “Aceto Balsamico Tradizionale”, which previously had been reserved only for Marsala wine.
This was done so that this ancient, gastronomic specialty could become renowned and appreciated worldwide.
By rule n. 813, 17 April 2000 the European Commission admitted the “Traditional Balsamic Vinegar of Modena” amongst products which have Designation of Protected Origin on them.
All Traditional Balsamic Vinegar of Modena is examined and judged by a board of five expert tasters whose work is uncontestable.
After that, it is only sold in special bottles cruets, created by Giugiaro Design, each showing a numbered guaranteed seal.
The Producers Consortium has worked hard to protect both makers and consumers for more than twenty years, and consumers can now get the real “Balsamic” in genuine cruets with the consortium trade mark.