balsamic vinegar of modena igp

The characteristics of Organic Balsamic Vinegar of Modena PGI

It is a prized Italian product and now together we will discover its history, production and uses in the kitchen of the famous Modenese balsamic vinegar.

For the uninitiated, it is characterised by its dark/brownish colour, good density, and pleasantly sour and well-balanced taste, with hints that change depending on the type of wood in which the vinegar is aged.

The history of Balsamic Vinegar

The name of balsamic vinegar is inextricably linked to its territory, which has been inhabited since ancient times: as early as the 3rd century BC. The ancient inhabitants of the Modena area had to find ways to contribute to the production of wine, and came up with the idea of boiling the must to avoid fermentation and vinification.

In the mid-18th century, the term balsamic appeared for the first time in the records of the cantina degli Estensi. The adjective was clearly linked to the product's special curative properties, used against plague sores or to combat migraines. Over the course of the centuries, balsamic vinegar has been increasingly appreciated in the national and international food and wine scene, until it was awarded PDO recognition by the European Community in 2000.

Balsamic vinegar PGI: characteristics and production

In 2009, Modena Balsamic Vinegar was awarded the PGI (Protected Geographical Indication) designation by the European authorities. It is a food and wine product of great excellence, appreciated throughout the world, whose production is strictly protected by specifications jealously guarded by the Consortium of Balsamic Vinegar of Modena. Here are all the steps involved in its production:

  • Pressing of the grapes from the vineyards of the provinces of Modena and Reggio Emilia (Albana, Lambrusco, Sangiovese and Trebbiano), followed by the production of must and its partial fermentation, cooking or concentration.
  • To give the vinegar its organoleptic characteristics, a dose of vinegar at least 10 years old and one dose of wine vinegar (at least 10% of the total product) is added to the must.
  • Aging in wooden barrels for a period of at least 60 days, at the end of which the product is examined to see if it really has all the necessary characteristics to be defined as a Balsamic Vinegar of Modena PGI..

organic balsamic vinegar of modena igp platinum

The Aceto Balsamico di Modena I.G.P. Biologico Platino boasts a very harmonious, smooth and acetic flavour and has a brilliant deep black colour. With its intense aroma and fresh fruity flavours, it is ideal for those who like to enhance and flavour every dish with an excellent, high-quality Balsamic Vinegar of Modena Organic I.G.P..

From the union of the best Must and Wine Vinegar, obtained exclusively from grapes grown on the family's land using the Organic method, comes a special Organic Balsamic Vinegar of Modena I.G.P. characterised by a very high density. This product is designed purely for an increasingly large and demanding organic clientele.

Let's see what its ingredients are:

  • Cooked grape must, wine vinegar. It is a 100% organic product. It contains no preservatives, dyes, thickeners, antioxidants, sweeteners or added sulphites.
  • Acidity: > 6%.
  • Density: approx. 1.34

modena igp balsamic vinegar and the territory - barrels

The deep link between Balsamic Vinegar of Modena PGI and the territory of Modena and Reggio Emilia

According to tradition and in compliance with current regulations, the production area of Balsamic Vinegar of Modena PGI falls within the provinces of Modena and Reggio Emilia. In this area there is a strong presence of grapes characterised by the right concentration of sugar and acidity.

History and territory

On the plains of Emilia Romagna lie Modena and Reggio Emilia and along this landscape path that follows the Po River and crosses the basins of the Secchia and Panaro rivers. This is also the area corresponding to the ancient Estense Duchy: a land rich in history and with a great culinary tradition. It is precisely the ancient knowledge of the farmers and their innate love of good living and eating well, together with the pedoclimatic characteristics of the area, that have given rise to a typical and exclusive product such as Balsamic Vinegar of Modena PGI.

The climatic conditions are optimal. The climate that characterises Modena and Reggio Emilia is semi-continental, mitigated by the influence of the nearby Adriatic Sea. Winters are typically cold, with average temperatures of around 2°C, and summers are hot and humid, even over 35°C. Springs and autumns are decidedly mild. These conditions favour the development of the native acetic flora, which has a predominant influence on the maturation and ageing process of Balsamic Vinegar of Modena. The Modena and Reggio Emilia areas are also characterised by a fair amount of rainfall (around 750 mm per year) and by fog, which is present above all in late autumn and winter.

modena igp balsamic vinegar and the territory - the grapes

Balsamic Vinegar of Modena PGI

It is a unique product in the world. Its existence is closely linked to the unique knowledge, traditions and skills of the local population. Because of its uniqueness, Aceto Balsamico di Modena IGP is considered a symbol of the culture and history of Modena. This was confirmed in the Official Journal of the European Union (L 175/10 of 4 July 2009).

An emblem of the gastronomic quality of the territory of the two Emilian cities, the Balsamic Vinegar of Modena PGI is an integral part of the local culinary tradition. As well as being a versatile and intriguing ingredient in countless regional recipes, it is also the star of dedicated festivals and events, as well as being used all over the country.


Natural, artisanal preparation takes a long time compared to industrial procedures, but it allows the typical products of our land to reach the table in the most excellent way from every point of view. Organic Balsamic Vinegar of Modena I.G.P. and Balsamic Vinegar of Modena I.G.P. is free of thickeners, colourings, preservatives, antioxidants, sweeteners and added sulphites. It is the result of a skilful blend of thebest Mosti extracted from the indigenous Modena grapes grown in the family's vineyards, rigorously selected, and wine vinegar. This blend undergoes a process of refinement and/or ageing in ancient oak casks. The Balsamic Vinegar of Modena I.G.P. and the Biotic Balsamic Vinegar of Modena I.G.P. are a tasty, dark brown food and wine product with excellent density and quality.

Organic Balsamic Vinegar of Modena PGI

Our Organic Balsamic Vinegar of Modena PGI

Perhaps not everyone knows it, but there is also organic balsamic vinegar... and we at Acetaia Marchi offer it to you. We're well aware that nowadays there's an increasing focus on healthy eating. That's why we produce genuine products that are free of preservatives, colourings, thickeners, antioxidants, sweeteners and sulphites. We have also decided to offer our customers balsamic vinegar made from organically grown grapes. To be precise, in our shop you will find two varieties of organic balsamic vinegar. We present them to you now!

Organic Balsamic Vinegar of Modena I.G.P. Bronze

This product wins you over with its harmonious, smooth, acetic flavour and its fruity, fresh aftertaste. To produce this organic balsamic vinegar, we combine the best musts with the best wine vinegar. Then this combination of ingredients is put for ageing in old oak barrels. These ingredients are obtained from grapes grown on the family's land, following the organic method.

The Balsamic Vinegar of Modena I.G.P. Biological Bronze is a 100% Bio product, which is particularly recommended for dressing salads and for flavouring grilled vegetables or boiled potatoes.

Platinum Organic Balsamic Vinegar of Modena

This Organic Mmodena PGI Balsamic Vinegar also boasts a harmonious and smooth flavour, with very pronounced tannic notes. With its bright black colour and intense aroma it will win over even the most demanding connoisseurs! This product, too, is made from the best musts and the best wine vinegar, which are produced exclusively from organically grown grapes. It is then left to mature in old oak barrels.

Our Organic Balsamic Vinegar of Modena I.G.P. Platinum is characterised by a very high density and taste that make it ideal for enhancing the flavour of fish and grilled meat dishes. It is also excellent with pears.


Organic Balsamic Vinegar of Modena PGI platinum

A must-try alternative

Another product we recommend you try is Organic White Seasoning. It is special for its straw-yellow colour and unmistakable taste. This product is made exclusively from Trebbiano grapes. The cooked must and wine vinegar mixed together will create a condiment with an appreciable density, a delicate taste and a pleasant acidic sensation.

This 100% organic product contains no preservatives, colourings, thickeners, antioxidants, sweeteners or added sulphites. It is perfect to replace classic wine vinegar.

white-organic-seasoningOur sauces with Organic Balsamic Vinegar of Modena PGI

In addition to the products we have just presented to you, we would like to say that we have also used Organic Modena PGI Balsamic Vinegar for the production of some sauces.

Our Organic Modena PGI Balsamic Vinegar and fruit sauces are produced following the traditional peasant procedures of the past. Thanks to the artisanal method, the fruit retains its flavour.

By choosing these sauces with no added sugars and no added colourings, preservatives, thickeners, antioxidants or sulphites, you can bring lots of goodness and unique culinary combinations to the table. Try them with mature cheeses, with polenta croutons, with meat and by following the instructions on each of the product pages.
You'll see that everything tastes better with organic balsamic vinegar!

balsamic vinegar with fruit - matching balsamic vinegar of modena and strawberries

Balsamic vinegar with fruit: the best combinations

In Italian kitchens, there are many foods and ingredients that are a must. Among them is balsamic vinegar. As you know, balsamic vinegar is a very popular condiment both nationally and internationally. Italians are especially fond of it, as they have always known how to combine it with other foods to create dishes with a unique and inimitable flavour.

Balsamic vinegar is excellent for enhancing the taste of various types of meat and fish: it is perfect on roast meat, but also on sea bream and baked sea bass! It is a fabulous ingredient for various vegetable dishes and is one of the best salad dressings. Balsamic vinegar can also be combined with fruit and always produces surprising results... not to say exceptional! Below we will look at the best combinations of balsamic with fruit.

Some combinations of balsamic vinegar with fruit to enjoy

If you like balsamic vinegar, you should know that it can give a better and more intense flavour to different types of fruit. It is ideal, for example, with kiwi and melon. With these ingredients, you can create appetisers or desserts that will leave your family and friends speechless.

To create a unique dish you will need simple ingredients: in addition to kiwi and melon, you will need some salad and, of course, balsamic vinegar. Cut the fruit into pieces, add it to the salad and dress with balsamic vinegar. From the very first taste, you will discover that this combination is truly unforgettable!

Fruits of the forest and more

Another well-known combination is certainly the combination of berries and balsamic vinegar. You can simply pour a few drops of the dressing over the berries and enjoy, or turn this special combination into a delicious garnish for cakes, ice cream and sorbets.

With oranges and apples, accompanied of course by a drizzle of balsamic vinegar, you can create a delicious fennel salad. This will allow you to create a side dish rich in vitamins and fibre that can be eaten all year round.

Other combinations: all the taste of balsamic vinegar with fruit!

The combination of pears and mixed nuts, combined with various vegetables and a spoonful of balsamic vinegar, can also help you bring a simple yet unique dish to the table. This is the perfect mix to create a winter side dish that is appreciated by vegetarians and non-vegetarians alike.

If, on the other hand, you want a dessert that doesn't require too much preparation, simply get some strawberries, peaches or figs and combine the pieces of fruit with a few drops of balsamic vinegar. After just a few minutes, you're done!

balsamic vinegar with fruit - match, pears, pomegranate and balsamic vinegar of modena

A touch of quality to every dish

As you can see, there is no shortage of combinations to enjoy. The choice is wide and depends on your fruit preferences. The important thing is to always choose a quality balsamic vinegar. This will allow you to play it safe and offer your guests a unique organoleptic experience. Take a look at our products and don't hesitate to try our recipes!

Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.

The difference between Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.

Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.If we talk about balsamic vinegar, it is only natural that we are talking about a city: Modena. Modena is the capital of the Este family, where we find the word 'balsamic' for the first time in 1747. The wording was used to distinguish that particular category of product from others already present in the cellars of the Palazzo Ducale in Modena.

By the end of the 19th century, balsamic vinegar was already a renowned and esteemed product throughout Italy, not only for its quality and taste. Today, it is the star of numerous trade fairs all over the world and collects important awards year after year.

Traditional Balsamic Vinegar of Modena P.D.O. and Balsamic Vinegar of Modena P.G.I.

D.O.P. Traditional Balsamic Vinegar of Modena and P.G.I. Balsamic Vinegar are products backed by certifications that guarantee their quality and authenticity. However, they must be known by their distinct characteristics. In fact, there is more than one substantial difference between these two products.

The first is the result of a process that involves numerous phases and processes. It starts with cooking the grape must, at a minimum temperature of eighty degrees, and then moves on to fermentation. The Traditional Balsamic Vinegar of Modena P.D.O. is left to age for a minimum of 12 years, which becomes 25 years if the label "Extra Old" is required. During this period, the vinegar is decanted into fine wooden barrels that give rise to unfailing and unmistakable organoleptic characteristics.

If, on the other hand, we speak of Balsamic Vinegar of Modena I.G.P. we are referring to a typical product of our territory prepared with a mixture of cooked grape must and wine vinegar. The ageing and refinement process is considerably reduced compared to that of the traditional D.O.P. In fact, the minimum period of time required by the relative regulations is 60 days and the maximum is 2 years.

Bottiglia di Aceto balsamico di Modena IGP Sigillo PlatinoWhat do these differences mean?

Both products comply with the strict specifications that govern their production and end result. For example, the grapes used must be harvested exclusively in the hills of Modena and its province, and also in the province of Reggio Emilia for Balsamic Vinegar of Modena I.G.P. The vines used are Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and other DOC vines from the province of Modena. The colour is also strictly controlled to ensure that it is the right shade of intense brown.

Despite these details in common, it is clear that the differences in terms of ingredients and ageing result in two products with different tastes and textures. Indeed, Traditional Balsamic Vinegar of Modena P.D.O. has a more intense and pronounced flavour and consistency than Traditional Balsamic Vinegar of Modena P.D.O. and the aroma of Traditional Balsamic Vinegar of Modena P.D.O. is also more pronounced than that of Traditional Balsamic Vinegar of Modena P.D.O..
The level and perception of acidity is also very different in the two products. This smell is more pronounced and present in Balsamic Vinegar of Modena PGI, where the minimum percentage must always be greater than 6%, while it is lower in Traditional Vinegar of Modena PDO, where it blends and attenuates better over a long period of ageing.

We can therefore say with certainty that there are differences between the two products. With this in mind, we invite you to taste our balsamic vinegar. Do you prefer the traditional P.D.O. or the P.G.I. balsamic? Let us know!