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!