€5.00 - €46.00
Balsamico di Modena IGP
Here you can buy real balsamic vinegar from Modena IGP. The balsamic vinegar from Modena is characterized by its dark brown color and its distinctive, sweet and sour taste.
Aceto balsamico di Modena IGP = Real Balsamic Vinegar from Modena PGI
The Aceto balsamico (balsamic vinegar) di Modena IGP is made from grape must and wine vinegar matured in wooden barrels.
Balsamic vinegar of this variety is dark brown and is characterized by its distinctive, sweet and sour taste.
Just like its smell, it is intense and at the same time very fine, long-lasting and pleasant. In its consistency, the balsamic vinegar of Modena is typically characterized by its high density and viscosity. This balsamic vinegar is produced in Italy, more precisely in the cities of Modena and Reggio Emilio and in the two surrounding provinces of the same name.
☝ There is no white or light “Balsamico di Modena” . White and light balsamic vinegars, such as those on the shelves of supermarkets, are not "Balsamico di Modena". White wine vinegars and other condiments that are on the market - for example dressings - and which sometimes bear the designation "Balsamico" should not be confused with the real Balsamico di Modena IGP or DOP: this always has a pure, bright dark brown color.
Aceto balsamico di Modena IGP - sometimes referred to simply as “Balsamico di Modena” - is certainly one of the world's most renowned and most copied specialties from Italy.
☝ To ensure that it is genuine Italian balsamic vinegar, you should check whether there is an PGI or PDO seal of approval on the bottle or packaging. Only if this is the case do you hold a bottle of real Modena balsamicos in your hands.
Use in the kitchen
Balsamic vinegar from Modena is a very high-quality seasoning and can be used in many ways, e.g. for countless meat, fish and vegetable dishes, but also for desserts and ice cream. Of course, it is also ideal for preparing salad dressings and marinades.
Composition and production of the Aceto balsamico di Modena IGP
Aceto balsamico di Modena IGP is made from partially fermented and / or boiled and / or thickened (concentrated) grape must.
Only grapes from the grape variety Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni may be used for the must.
☝ At least 10% wine vinegar and an equal proportion of vinegar at least 10 years old are added to the must.
Characteristics of the must
The proportion of grape must at the beginning of the manufacturing process must be at least 20% of the total amount of all ingredients used to produce the final product “Aceto Balsamico di Modena IGP”. In the case of higher quality grades, the must can make up up to 90%. The grape must is first thickened until - measured at a temperature of 20 ° C - it has a density of not less than 1.240. When processing must for the Aceto Balsamico IGP, cooking and thickening are the only permitted methods; in addition, the must used must have a minimum total acidity of 8 g/kg and a net dry extract of at least 55 g/kg. Furthermore, the provisions to protect the geographical indication “Aceto Balsamico di Modena IGP” allow the addition of caramel coloring, up to a maximum of 2% of the total volume of the end product. Any addition of other substances is prohibited.
The balsamic vinegar of Modena is enriched and refined
The classic process of slow acetic acid fermentation using selected cultures of acetic acid bacteria is used in the production of Aceto Balsamico di Modena IGP. The bacteria are either applied to the surface of the must or introduced into it with a wood chip.
The former is referred to as the surface or Orléans process, the latter as the chip former process.
The perpetuation phase is followed by the finishing. Both steps take place in barrels or vats made of precious wood (oak, chestnut, mulberry or juniper wood).
☝ The minimum duration for finishing is 60 days, starting from the moment when all raw materials - mixed in the correct ratio - are sent for further processing.
After finishing, the intermediate product is subjected to an analysis by food chemists and an organoleptic test by specialist tasters. A balsamic vinegar must have successfully passed this hurdle in order to be awarded the “Aceto Balsamico di Modena IGP” seal.
As soon as the 60-day refinement phase in wooden barrels has ended, it is possible to let the Aceto Balsamico di Modena mature in barrels for a further period.
☝ If this ripening period is more than three years , the finished balsamic vinegar may have the additional name "invecchiato" (matured).
Aceto Balsamico di Modena, which was produced according to the process described above, may be brought directly into the sale. Before this, it is filled into containers made of different materials and different contents. vessels made of glass, wood, ceramic or terracotta are common; common filling quantities are 0.25; 0.5; 0.75 liters and 1, 2, 3 or 5 liters.
Larger containers made of plastic or composite material are also permitted; the maximum filling quantity is 25 l. For commercial customers, the minimum filling quantity is 5 l for containers made of glass, wood, ceramic or terracotta and 2 l for containers made of plastic.
Each label is labeled Aceto Balsamico di Modena with the addition Indicazione Geografica Protetta (IGP).
If the balsamic vinegar has been aged for more than three years, the addition "Invecchiato" may appear on the label and packaging. Producers belonging to the Consorzio di Tutela dell'Aceto di Balsamico IGP are free to use the corresponding logo on the label.
☝ On the other hand, it is not permissible to supplement the term "Aceto Balsamico di Modena PGI" with other additions than those expressly listed in the guidelines for the protection of this geographical indication - neither in the form of qualitative adjectives still by numbers. This also includes additives such as extra, fine, scelto, selezionato, riserva, superiore, classico and many more.
Requirements regarding the manufacturing area
The regulations regarding the production of the Aceto Balsamico di Modena also stipulate that the mixing of the ingredients as well as their processing, refinement and / or their expansion in containers made of precious wood must take place in the provinces of Modena and Reggio Emilia; however, the end product may also be filled outside of its area of origin.