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Balsamic Vinegar of Modena PGI

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Balsamic Vinegar of Modena PGI

Describing the famous yet controversial Balsamic Vinegar of Modena PGI (Protected Geographical Indication) is not easy in just a few words.

First, Balsamic Vinegar of Modena PGI may only be produced in the two small provinces of Reggio Emilia and Modena.

The name Balsamic Vinegar of Modena PGI can only be given to products that have been certified by an independent body of experts both at the Consortium and at the producer’s facility. These “aged” vinegars may, however, be produced by several methods that range from industrial methods through to craft production.

How to understand the quality of a balsamic vinegar.

First, read the label on the bottle carefully and try tasting as many different products as possible to develop a discerning understanding of the different varieties.

Industrially produced Balsamic Vinegars of Modena are allowed to contain dyes and use a much lower percentage of cooked must. The minimum refining time for Balsamic Vinegar of Modena is 60 days.

The ingredients of Balsamic Vinegar of Modena are cooked must and wine vinegar – at Borgo del Balsamico, we always use at least 60% cooked must, the actual amount varying with the type of Balsamic Vinegar of Modena we want to produce. By law, end product acidity must be 6%.

It is forbidden by law to indicate the years of product aging, since this cannot be verified.
The only description allowed is the word “aged”, which must indicate a minimum aging of 3 years.
Our Borgo del Balsamic Vinegars of Modena are all “aged”.

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