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..
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
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.
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.
Tradition
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.
