How can we be exhaustive and clear in explaining this 'famous' and at the same time controversial product:

L'Balsamic Vinegar of Modena igp can only be produced in the two small provinces of Reggio Emilia and Modena.

This designation, certified by a third party to both the Consortium and the producers, can be used to indicate products ranging from industrial to certified 'aged' artisanal production.

How to recognise the quality of thebalsamic vinegar of Modenareading the label carefully, trying to taste as many products as possible to build up one's own critical capacity.industrially produced balsamic vinegars of Modena may contain colouring agents and use a very low percentage of cooked must, the minimum legitimate ageing period for MPA is 60 days.

The ingredients of ABM are boiled must and wine vinegar (in our case, must always has a percentage higher than 60% and varies according to type). Acidity by law must always be 6%.

It is forbidden by law to indicate the years of ageing on the label because they cannot be checked.

The only attribute that can be used alongside the designation is the word 'aged' and certifies the minimum ageing of 3 years.

The Borgo balsamic vinegars are all 'aged'.