When we talk about balsamic vinegar, it is natural that we are talking about a city: Modena. The latter is the Estense capital where we first find the term “balsamic” in 1747. This term was used to distinguish that particular category of product from others already present in the cellars of the Ducal Palace of 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 fairs around the world and collects significant awards year after year.
Traditional Balsamic Vinegar of Modena D.O.P. and Balsamic Vinegar of Modena I.G.P.
Traditional Balsamic Vinegar of Modena D.O.P. and Balsamic Vinegar of Modena I.G.P. are products backed by certifications that guarantee their quality and authenticity. However, they must be known for their distinct characteristics. In fact, there is more than one substantial difference between these two products.
The former is the result of a process that involves numerous stages and operations. It starts with the cooking of grape must at a minimum temperature of eighty degrees, followed by fermentation. Traditional Balsamic Vinegar of Modena D.O.P. is aged for a minimum of 12 years, which becomes 25 if one wishes to obtain the designation “Extra Old.” During this period, the vinegar is transferred to precious wooden barrels that give rise to essential and unmistakable organoleptic characteristics.
On the other hand, when we talk about Balsamic Vinegar of Modena I.G.P., we refer to a typical product of our territory made with a blend of cooked grape must and wine vinegar. The aging and refinement process is significantly shorter compared to that of the traditional D.O.P. In fact, the minimum time required by the relevant regulations is 60 days, and the maximum is 2 years.
What do these differences entail?
Both products adhere to the strict guidelines that regulate their production and the final result. For example, the grapes used must be harvested exclusively from the hills of Modena and the province, and also in the province of Reggio Emilia for Balsamic Vinegar of Modena I.G.P. The grape varieties used are Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, and other DOC varieties from the province of Modena. The color is also strictly controlled to ensure it presents the right shade, that is, a deep brown color.
Despite these common details, it is clear that the differences in terms of ingredients and aging allow for two products with different flavors and consistencies. In fact, Traditional Balsamic Vinegar of Modena D.O.P. has a more intense and pronounced flavor, as well as a thicker consistency compared to that of Balsamic Vinegar of Modena I.G.P. The aroma of the traditional D.O.P. is also more pronounced compared to that of the I.G.P. balsamic vinegar.
The level and perception of acidity are also quite different in the two products. This sensation is more pronounced and present in Balsamic Vinegar of Modena IGP, where the minimum percentage must always be greater than 6%, while it is lower in Traditional Balsamic Vinegar of Modena DOP, where during the long aging period it blends and softens better.
Therefore, we can confidently say that the differences between the two products are significant. With these premises, all that remains is to invite you to savor our balsamic vinegar. Do you prefer the traditional D.O.P. or the I.G.P. balsamic? Let us know!
