Aged balsamic vinegar refers to a condiment partially or completely acetified with grape must. After being skillfully processed, aged balsamic vinegar rests and matures in wooden barrels before being tasted, bottled, labeled, and finally marketed. The evaluation criteria for aged balsamic vinegar are based on ripeness, texture, smell and taste acquired during the aging period.
What does aged balsamic mean?
“Aged” refers to the time over which balsamic vinegar slowly undergoes significant organoleptic transformations. Therefore, aged balsamics do not include industrially produced products that are immediately ready for use after being processed (e.g., balsamic creams and glazes, white balsamic and other seasonings) and are not aged at all. The aged variety of products includes traditional, high-quality Balsamic Vinegar of Modena, Traditional Balsamic Vinegar of Modena, and Traditional Balsamic Vinegar of Reggio Emilia described below.
Cask (or barrel) aging
In the balsamic vinegar production area, which corresponds to the Italian provinces of Modena and Reggio Emilia, the term “aged” refers to various types of balsamic vinegars, with different characteristics. In addition to the term “invecchiato” (aged), the adjective “affinato” (finished) is also used, sometimes with a slightly different meaning.Aging refers to the time during which traditional balsamic vinegar rests inside scalar-sized casks before being drawn, analyzed, tested, and finally bottled for sale.Finishing is when non-traditional Balsamic Vinegar of Modena is stored inside a large wooden barrel, then analyzed by experts and finally undergoes an aging process.In the world of balsamic vinegar, the difference between “aging” and “finishing” often depends on the habits and traditions of the producers and can sometimes be used with the same meaning.
What is an aged balsamic vinegar called?
The word “aged” refers to three different types of high-quality Italian balsamic vinegar, all with unique sensory traits and names:
- Aged Balsamic Vinegar of Modena PGI (Protected Geographical Identification)
- Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin)
- Traditional Balsamic Vinegar of Reggio Emilia PDO (Protected Designation of Origin)
These aged balsamic vinegars are named as follows:
Aged Balsamic Vinegar of Modena PGI
Balsamic Vinegar of Modena PGI (Aceto Balsamico di Modena IGP) is finished in wooden barrels or other containers over a minimum period of 60 days, from the date of completion of assembly and processing of raw materials. The vinegar is then subject to analytical and organoleptic examinations. Hence, the designation “Balsamic Vinegar of Modena” with PGI (Protected Geographical Indication) blue and yellow seal is completed and written on the label, in full or abbreviated form, in Italian and/or in the language of the country of destination. The name “Aceto Balsamico di Modena” cannot be followed by other qualifying words, such as: “extra”, “fine”, “chosen”, “selected”, “reserve”, “superior”, “classic” or similar ones.The term “aged” (“invecchiato”, in Italian) may only be used if the Balsamic Vinegar of Modena PGIundergoes a prolonged aging of at least 3 years.
Traditional Balsamic Vinegar of Modena PDO
As described in this article on the characteristics of traditional balsamic vinegar, the process of creating Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena) with the red and yellow PDO (Protected Designation of Origin) seal results from slow and long aging. No sooner than 12 years, regular drawings of balsamic vinegar and refills of grape juice are carried out, to maintain a balanced level of balsamic vinegar within the wooden barrels. Year after year, the organoleptic complexity of the balsamic vinegar increases, until, after at least 25 years, it reaches the premium “extra-aged” (extra-vecchio) quality.
Traditional Balsamic Vinegar of Reggio Emilia PDO
The traditional balsamic vinegar produced in the city of Reggio Emilia (Aceto Balsamico Tradizionale di Reggio Emilia DOP) is certainly the most famous in medieval history. It is said that the balsamic vinegar produced in the Castle of Canossa, near Reggio Emilia, was preferred by Emperor Henry III of Franconia, who came to Italy in 1046. Traditional Balsamic Vinegar of Reggio Emilia is very similar to Traditional Balsamic Vinegar of Modena and is also divided into different categories based on aging: red lobster, silver and golden color labels.
Red lobster-colored label (Bollino Aragosta)
This 12-year-old Traditional Balsamic Vinegar of Reggio Emilia has a delicate aroma and pleasantly intense acidity. It is suitable for hot use in recipe preparations, and to finish meat or fish at the end of cooking.
Silver-colored label (Bollino Arancione)
It is aged at least 12 years. Compared to the red lobster-colored label above, this traditional balsamic vinegar has a higher concentration that softens the perception of acidity and confers a sweet-and-sour, complex and delightful taste. It should not be cooked or heated, but simply drizzled over sweet and savory foods.
Golden colored label (Bollino Oro)
This extra-old Traditional Balsamic Vinegar of Reggio Emilia is aged at least 25 years. Thanks to a slow and long maturation, its aroma becomes extremely rich and gives off a prolonged and persistent taste and aftertaste. It should not be added while cooking but enjoyed on its own or paired with delicate flavors.
Nutritional facts and useful information on labels
To summarize the above: “Aged” used alone does not stand for a quality standard of balsamic vinegar. It must be combined with the full name of the product and a PDO /Protected Designation of Origin (Traditional Balsamic Vinegar of Modena or Traditional Balsamic Vinegar of Reggio Emilia) or PGI /Protected Geographical Indication (Balsamic Vinegar of Modena) seal. The aging time is never stated on the label of quality balsamic vinegar, but only with reference to the minimum aging period allowed by the different designations, which corresponds to “at least 3 years”, “at least 12 years” and “at least 25 years”. Further indications can only be included in the product sheet. The production area of quality aged balsamic vinegar is in Italy, in the province of Modena and in the province of Reggio Emilia, in Emilia Romagna.