BALSAMIC VINEGAR OF MODENA

Protected Geographical Indication

Production Specifications

Art. 1

Name

The Protected Geographical Indication 'Balsamic Vinegar of Modena' is reserved for the product that meets the conditions and requirements set out in these specifications.

Art. 2

Consumer characteristics

When 'Balsamic Vinegar of Modena' is released for consumption, it must comply with the following characteristics:

clarity: clear and bright;

colour: deep brown;

odour: characteristic, persistent, intense and delicate, pleasantly acetic, with possible woody notes;

flavour: bittersweet, balanced, pleasant, characteristic,

density at 20°C: not less than 1.06 for the refined product;

actual alcoholic strength: not exceeding 1.5% by volume;

minimum net dry extract: 30 g per litre;

minimum total acidity: 6 per cent

total sulphur dioxide: maximum 100 mg/l;

ashes: minimum 2.5 per thousand;

reducing sugars: minimum 110 g/l.

The analytical and organoleptic characteristics of the product are checked on all batches before release for consumption by a panel of tasters under the responsibility of the inspection body.

Art. 3

Production area

Balsamic Vinegar of Modena' must be produced in the administrative territory of the provinces of Modena and Reggio Emilia.

Art. 4

Product origin

Each stage of the production process must be monitored by the control structure, according to the arrangements set out in the control plan, documenting for each one the incoming and outgoing products. In this way and by means of the entry in special lists, managed by the control structure, of the cadastral parcels on which the grapes are grown, winegrowers, must producers, processors, and bottlers, as well as by means of the timely reporting to the control structure of the quantities produced and the quantities packaged and

labelled, the traceability of the product is guaranteed. All natural and legal persons, registered in the relevant lists, will be subject to control by the control structure, according to the provisions of the product specification and the relevant control plan.

Art. 5

Processing method

Balsamic Vinegar of Modena' is the product obtained, using special and traditional technology, from grape musts made from grapes of the following vines: Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni, partially fermented and/or cooked and/or concentrated, with the addition of an aliquot of vinegar that is at least 10 years old, in order to give the product its typical organoleptic characteristics, and with the addition of vinegar obtained by acetification of wine only to the extent of at least 10%.

In order to ensure that Balsamic Vinegar of Modena acquires the characteristics referred to in Article 2, the cooked and/or concentrated must must possess the following characteristics:

minimum total acidity: 8 g per kg
minimum net dry extract: 55 g per kg
The percentage of cooked and/or concentrated grape must shall not be less than 20% of the mass to be processed. Concentration is continued until the initial must mass has reached a density of not less than 1.240 at a temperature of 20°.

The steps that must take place in the geographical area of origin are the blending of the raw materials, processing, refining and/or ageing in wooden containers.

Up to a maximum of 2% of the finished product volume, caramel may be added for colour stabilisation.

The addition of any other substance is prohibited.

Balsamic Vinegar of Modena' must be processed using the usual acetification method using selected bacterial colonies, or using the well-established method of slow surface acetification or slow chip acetification, followed by ageing. In any case, acetification and refinement take place in containers made of prized wood, such as oak, in particular oak, chestnut, mulberry and juniper, over a minimum period of 60 days from the date on which the assembly of the raw materials to be processed is completed.

The product that, in the holder's opinion, has acquired the minimum characteristics laid down in these specifications for release for consumption, is subject to analytical and organoleptic examination.

Art. 6

Linking elements with the geographical environment

The reputation enjoyed by 'Aceto Balsamico di Modena' on both the domestic and international markets is well known and amply demonstrated by its frequent use in various recipes and its consolidated presence on the internet, in the press and in the media. This reputation helps consumers immediately recognise the uniqueness and authenticity of the product in question.

Balsamic Vinegar of Modena has long represented the culture and history of Modena and the reputation it enjoys throughout the world is undeniable. Its existence is closely linked to the knowledge, traditions and skills of those local people who have created an exclusive and typical product of those territories. Balsamic Vinegar of Modena' has entered the social and economic fabric of this territory, becoming the source of income for various operators and an integral part of the culinary tradition as well, given its presence as a protagonist in countless regional recipes. Festivals and specific events have been held for several years now, dating back to time-honoured traditions, in which local producers also participate as a meeting point, thus perpetuating local customs. As a specific and distinctive product, 'Balsamic Vinegar of Modena' has over time acquired solid notoriety and fame throughout the world, thanks to which consumers ideally connect the 'experience' of the product to the image of gastronomic quality of the territory of the two provinces of Emilia.

ART. 7

Control body

Checks will be carried out by a body complying with Articles 10 and 11 of EC Reg. No. 510/2006.

The control body is

CSQA Certifications Srl

Via San Gaetano, 74 36016 Thiene (VI) - Italy

Tel. +39. 0445.313011

Fax +39.0445.313070

cs**@**qa.it

ART. 8

Designation and presentation

Successful completion of the analytical and sensory examination is a binding condition for marketing the product under the designation referred to in Article 1.

Containers in which 'Balsamic Vinegar of Modena' is released for direct consumption must be made of glass, wood, ceramic or terracotta, of the following capacities: 0.250 l; 0.500 l; 0.750 l; 1 l; 2 l; 3 l or 5 l; and in single-dose containers made of plastic or composite materials, with a maximum capacity of 25 ml, on which the same wording as on the labels of the bottles is printed. However, glass, wood, ceramic or earthenware containers with a minimum capacity of 5 litres or plastic containers with a minimum capacity of 2 litres are authorised if the product is intended for professional use.

The designation 'Balsamic Vinegar of Modena' must be accompanied on the packaging by the words 'Protected Geographical Indication' written in clear and legible characters, in full or abbreviated, in Italian and/or in the language of the country of destination.

It is forbidden to add to the name "Balsamic Vinegar of Modena" any qualifying adjective, even in numerical form, other than those explicitly provided for in these specifications, including the adjectives "extra", "fine", "scelto", "selezionato", "riserva", "superiore", "classico" or similar.

Only the wording 'aged' is permitted, without any additional additions, where the ageing has been carried out for a period of not less than three years in barrels, casks or other wooden vessels.