The characteristics of Organic Balsamic Vinegar of Modena PGI

Balsamic Vinegar of Modena P.G.I. represents true Italian excellence, the fruit of centuries of tradition and passion. In its organic variant, this extraordinary condiment becomes a symbol of sustainability and authenticity, a product in which respect for the environment and the pursuit of the purest quality are combined to perfection. Prepared in the region of Emilia-Romagna, Erganic Balsamic Vinegar of Modena I.G.P. is made from ingredients selected in such a way as to guarantee a unique and genuine taste, but also an environmentally friendly production process.

One of the most appreciated and loved Italian products in Italy and abroad, Balsamic Vinegar of Modena P.G.I. exists in numerous variations and encompasses a history, production and uses in the kitchen that are peculiar and of very ancient tradition, which we will discover together in this article dedicated to the famous Black Gold of Modena. If you are curious, read on!

A product loved for its very high quality

For the uninitiated, Balsamic Vinegar of Modena I.G.P. is characterised by a set of unique features that make it unmistakable and appreciated all over the world. In particular, its dark/brownish colour is brilliant and intense, and is the result of the long ageing process to which it is subjected.

In addition, its good density and pleasantly sour and well-balanced taste are other elements that make it unique and inimitable, with flavour enriched by different scents that change depending on the type of wood in which the vinegar is aged.

The History of Balsamic Vinegar

Let us start at the beginning: the name of balsamic vinegar is inextricably linked to its territory, which has been inhabited since ancient times. In fact, as early as the 3rd century B.C., the ancient inhabitants of the Modena area had to ingenuity to find techniques that could contribute to wine production, and so they came up with the idea of boiling the must in order to avoid fermentation and vinification.

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

PGI Balsamic Vinegar of Modena: its characteristics and production

In 2009, the Balsamic Vinegar of Modena was awarded the I.G.P.designation (an acronym that stands for ‘Protected Geographical Indication’) by the European authorities. It is a food and wine product of great excellence, truly appreciated all over the world, whose production is strictly protected by the specifications jealously guarded by the consortium Balsamic Vinegar of Modena. The steps in its production are numerous, and include:

• Crushing of the grapes exclusively from the Albana, Lambrusco, Sangiovese and Trebbiano vines, followed by the production of must and its partial fermentation, cooking or concentration.
• In order to give the vinegar its organoleptic characteristics, a dose of vinegar at least 10 years old and one of wine vinegar (equal to at least 10% of the total product) is added to the must.
• Maturation in wooden barrels for a period of at least 60 days, at the end of which the product is examined and it is verified whether it really possesses all the necessary characteristics to be defined as a Aceto BAalsamico di Modena I.G.P.

As you can see, the preparation process is very long and complex, but it is a guarantee of the highest quality. Thanks to these steps, in fact, a rich and tasty product with a unique and inimitable flavour can be obtained.

Erganic Balsamic Vinegar of Modena I.G.P.

As mentioned above, there are numerous variants of this extraordinary product. In fact, the combination of the best musts and wine vinegar, obtained exclusively from grapes grown on the family’s organically farmed land, gives rise to a Organic Balsamic Vinegar of Modena I.G.P. that is special and characterised by a very high density. This product is designed purely for an increasingly large and demanding organic clientele.

In particular, 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 love to enhance and flavour every dish with an excellent and high-quality Balsamic Vinegar of Modena I.G.P. Biological.

The elements that characterise Organic Balsamic Vinegar of Modena I.G.P. are numerous and we can effectively summarise them in:

• The ingredients used for its preparation are cooked grape must and wine vinegar. The product obtained is 100% Organic, and there are no preservatives, colouring agents, thickeners, antioxidants, sweeteners or added sulphites in it.
• An acidity of more than 6%.
• A density of about 1.34.

Taste the Organic Balsamic Vinegar of Modena I.G.P. from Acetaia Marchi!

If you are curious to taste this variety of Balsamic Vinegar of Modena, you can try it at Acetaia Marchi. If you are passing through the Modena area, come and visit us at our Bottega, where numerous varieties of the Black Gold of Modena are available, all characterised by a very high quality and a unique and inimitable taste. Here you will also find elegant gift packs of Balsamic Vinegar, ideal for a tasty gift for a special occasion. In addition, we at Acetaia Marchi make the best wine and food favours in the whole of Emilia-Romagna, perfect for those wishing to celebrate a baptism, wedding or communion without giving up a touch of extra taste.

If it is not possible for you to physically visit our shop, don’t worry: you can also find everything you want in our our e-commerce, and take a piece of this extraordinary territory directly to your home, wherever you are.

A guided tour of Acetaia Marchito experience the goodness of our Balsamic Vinegar

If you are wondering what to do in Modena and would like to discover all the production processes and different varieties of this typical local product, then a guided tour of one of the city’s best vinegar cellars is just the thing for you. The tours organised by Acetaia Marchi, available in different languages such as English, French, Spanish and Polish, are the perfect opportunity to see first-hand how Balsamic vinegar and its variants are prepared, observing all the various stages of this long and complex production process.

Guided tours of Acetaia Marchi are an extraordinary journey through the flavours, aromas and traditions of Balsamic, which you will be able to taste thanks to the exclusive tasting of our products that will take place at the end of the visit. What are you waiting for? Prepare your palates for a unique and unforgettable sensory experience!