Balsamic Vinegar of Modena PGI and PDO

The Balsamic vinegar of Modena is matured by Milano's family wise artisans’ hands in the factory of Modena. It is available in several sizes from 250 ml to 5 lt. The Traditional Balsamic Vinegar represents the pride of the Company and it is available only in 100 ml format.

What is Balsamic Vinegar of Modena PGI?

Balsamic Vinegar of Modena PGI is one of the most precious treasures of the Italian gastronomic tradition.

The Balsamic Vinegar of Modena PGI requires that the assembly of raw materials, processing, maturation and/or ageing in containers from precious wood must take place in the provinces of Modena and Reggio Emilia.

The Balsamic Vinegar of Modena PGI designation is reserved for vinegars with the following characteristics:

clear and brilliant appearance
brown and intense colour
bitter-sweet and balanced flavour
slightly acetic and delicat aroma, persistent, with woody overtones
density of the matured product no lower than 1.06
total acidity no less than 6%.

How it is produced

GRAPE MUST (CONCENTRATED OR COOKED) + WINE VINEGAR+ (Optional) CARAMEL 2% + AGED WINE VINEGAR

Grape

Grape Must concentrated or cooked

Acetification of the must

Maturation Oak barrel Matured 60 days or aged 3 years

Quality Check CSQA

Packaging

How to identify the desired product?

Approved by

Andrea Milano, as a member of the Consortium joins to the classification with seals for its products. Under the same name we find products that have different flavours, scents and densities so the consumer can be disoriented to identify the product that which corresponds to their taste and intention of use.

With the “body” we indicate the structure, consistency and density of the product.

The use of the words "tangy" and "sweet" to describe the taste at the two extreme poles of a chain composed of 5 levels or seals that graphically indicate the prevalence of one over the other.

Tangy Sweet