The aging of Balsamic Vinegar is a process that enhances the great qualities of balsamic vinegar, and to obtain certification for this process, it is necessary to meet certain standards. Both the Aged Balsamic Vinegar of Modena IGP and the Traditional Balsamic Vinegar DOP are therefore subject to quality standards that establish a limit beyond which one can speak of “aged vinegar.”
The Aging of Balsamic Vinegar of Modena IGP
The Aged Balsamic Vinegar of Modena IGP is a product that aims for quality aging while still allowing for widespread use on Italian tables. For some aged vinegars, the aging time easily reaches 12 years or more. Obviously, this important “rest” phase necessarily reflects on the product’s cost. The Balsamic Vinegar of Modena IGP, to meet customer needs, has managed to perfect a faster aging system that allows for maintaining affordable prices.
To be included in the IGP certification, Balsamic Vinegar of Modena must mature in wooden barrels for a period of at least sixty days. To move on to the next step, which is aging the product with a superior quality certificate, a much longer period will be necessary. A Balsamic Vinegar of Modena IGP must indeed rest in barrels for at least 3 years to be considered aged. This is a significantly shorter time than that reserved for DOP certification, but undoubtedly high quality is guaranteed.
Aged Balsamic Vinegar of Modena IGP: the right choice
In the market, there are many types of certification related to vinegar that is defined as aged. For example, there is also the “extravecchio” certification for Traditional Balsamic Vinegar of Modena DOP, which requires an aging of as much as 25 years. However, for these types of products, the prices are very high and are unlikely to reach the tables of all Italians. Additionally, the flavor and organoleptic characteristics of this type of vinegar are quite “extreme.”
The Balsamic Vinegar of Modena IGP is the right compromise between quality and convenience. By reducing the aging times, it is possible to offer customers a product of absolutely high quality at more than competitive prices. The Aged IGP also offers a more delicate taste, less concentrated, and in many recipes, it proves to be more suitable compared to much older vinegars. The must for this Balsamic Vinegar is obtained from selected vineyards: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fontana, and Montuni.
The appearance of Aged Balsamic Vinegar of Modena IGP is brown, intense, and in some way brilliant. It is not too thick, like those aged for a long time, and offers easier use. The flavor is absolutely delicate and presents woody notes in the aroma, making it perfect for any dish: meats and fish, but also with raw and cooked vegetables. Essentially, Aged Balsamic Vinegar of Modena IGP proves to be a very versatile support in the kitchen, suitable for every occasion with its typical sweet and sour flavor and the highly appreciated aroma that presents pleasantly acetic notes.
