Balsamic Vinegar of Modena PGI (Protected Geographical Identification) falls under the “variety of products” category in the balsamic vinegar sector. This refined dressing has its roots in the Italian food traditions and is produced exclusively in the cities of Modena and Reggio Emilia, in Emilia Romagna. This dark brown-colored balsamic vinegar bears the Protected Geographical Indication mark and complies with the quality standards and requirements listed in the corresponding production specifications for Balsamic Vinegar of Modena PGI. Balsamic Vinegar of Modena PGI is made from grape must of local grape varieties such as Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. The grape juice undergoes partial fermentation or it is heated until it thickens, then wine vinegar (minimum 10%) and 10-year-old vinegar are blended to enhance flavor and aroma. The aging of balsamic vinegar takes place in wooden barrels of different capacities, according to local balsamic tradition.
What is the process of making Balsamic Vinegar of Modena?
In the next paragraphs we will discuss the aspects that make Balsamic Vinegar of Modena IGP such a special condiment and a perfect match with any food, whether Italian or from anywhere else in the world:
- Grape must
- Acetification and finishing
- Aging
- Packaging and labeling
- Organoleptic characteristics
Grape must
The minimum allowed quantity of grape must used in Balsamic Vinegar of Modena is 20% of the total amount of product to be processed. The must is cooked until the desired thickness is obtained. The musts obtained from the grapes of the above-mentioned varieties also have strict characteristics as required by the production specifications for Balsamic Vinegar of Modena To stabilize the color of the balsamic vinegar, some caramel is also allowed, up to a maximum of 2% of the volume of the finished product. The addition of other additives is prohibited.
Acetification and finishing
Balsamic Vinegar of Modena is processed by the classic method of acetification through the use of selected bacterial colonies. After acetification, the aging phase starts inside large wooden vats.The minimum finishing period for balsamic vinegar is 60 days, calculated from the time the raw materials are mixed together in the right proportion. At the end of the finishing period, the resulting balsamic vinegar undergoes analytical and organoleptic examinations by a group of experts and skilled masters who will officially certify it as Balsamic Vinegar of Modena PGI.
Aging
After 60 days of finishing in wooden vats, Balsamic Vinegar of Modena may undergo an additional period of aging in small barrels made of selected woods. If this aging period exceeds three years, the finished product falls under the special classification of “aged” Balsamic Vinegar of Modena, as described in this section on aged balsamic vinegar.
Packaging and labeling
Balsamic Vinegar of Modena PGI is packaged in glass or other material bottles or containers of different capacities, including single-serving 25-ml sachets. Each package or bottle displays the name of Balsamic Vinegar of Modena and the seal of the Protected Geographical Indication. Members of the Consortium for the Protection of Balsamic Vinegar of Modena (Consorzio Tutela Aceto Balsamico di Modena) may also use the Consortium’s logo on their balsamic vinegar packages to ensure additional traceability.
Organoleptic characteristics
The Balsamic Vinegar of Modena is clear, dark brown in color. The smell is persistent, intense and fine, pleasantly acetic with some woody notes. The flavor is typically sweet and sour, perfectly balanced and appealing. This condiment is extremely adaptable and can be easily paired with any recipe, whether traditional or modern or even fusion cuisine. Thanks to its fragrant aftertaste and aromatic acidity, this type of balsamic vinegar goes well with grilled as well as raw vegetables, fish, meat, aged cheeses and ice cream. It is used during and after cooking.
Is Balsamic Vinegar of Modena aged?
There is one and only one Balsamic Vinegar of Modena PGI and its characteristics may vary according to aging:
- Short aging: sweet and sour, pleasantly intense, acetic and pungent;
- Medium-aged: strong and balanced, with richer sensory structure and texture;
- Extra-old: full-bodied and velvety, soft and rich.
Organic Balsamic Vinegar of Modena PGI
Balsamic vinegar producers have recently introduced an organic version of Balsamic Vinegar of Modena PGI. It stems from the same processing method as non-organic Balsamic Vinegar, but all grapes come from organic farming where synthetic pesticides are prohibited or limited. Although its organoleptic characteristics are similar to those of the non-organic version, organic Balsamic Vinegar of Modena is an expression of care and love for nature and the environment. However, even non-organic grapes that are processed into quality Balsamic Vinegar of Modena are pesticide-free, as any unwanted chemicals could affect and alter the acetic fermentation process.
What’s the difference between balsamic vinegar and Balsamic Vinegar of Modena?
Balsamic Vinegar of Modena PGI (Protected Geographical Identification) and Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin), also referred to as “balsamic vinegar” are not the same. Their difference is based on the following aspects:
- Organoleptic characteristics
- Minimum aging
- Bottling and packaging site
- Selling price
Organoleptic characteristics
Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena have very different organoleptic structures, although they both have PGI or PDO certifications that guarantee their quality and authenticity. As a result, the flavor, fragrance and texture are stronger in Traditional Balsamic Vinegar of Modena PDO than in Balsamic Vinegar of Modena GPI, resulting in different end-uses and pairings.
Minimum aging
As reported in this article on Traditional Balsamic Vinegar of Modena, traditional balsamic is the result of an very long and meticulous process that does not end until 12 years, and can be extended beyond 25 years (as in the case of extra-old balsamic vinegar ), while annual drawing and topping-up operations let its extraordinary and unparalleled sensory characteristics emerge. Balsamic Vinegar of Modena PGI is a blend of cooked grape must and wine vinegar but, unlike traditional balsamic, it only ages for at least 60 days, resulting in a more delicate flavor and thinner texture.
Bottling and packaging site
Blending of the raw materials, processing, finishing, and aging of Balsamic Vinegar of Modena PGI must be done within the provinces of Modena and Reggio Emilia, while bottling and packaging of the finished product can also take place outside the geographical area of origin. In the case of Traditional Balsamic Vinegar of Modena PDO, however, every single stage of the production process, including bottling and packaging, must be carried out within the production area. In case this rule is breached, traditional balsamic vinegar will not be sealed and marketed.
Selling price
Finally, the selling price is also largely affected by the aspects described above, making Traditional Balsamic Vinegar of Modena PDO significantly more expensive than Balsamic Vinegar of Modena PGI, and more suitable for limited consumption. Correct, up-to-date and reliable information on the differences between Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO allows the end consumer to consciously purchase the balsamic vinegar best suited to taste expectations and budget, without having to settle for a cheap condiment with unknown origin and content.