When can a Balsamic Vinegar of Modena PGI be defined as ‘Aged’?

The ageing of Balsamic Vinegar is a process that enhances the great qualities of a balsamic vinegar and in order to obtain a certification for this process, certain standards must be met. Both the Aceto Balsamico di Modena IGP Invecchiato and the Aceto Balsamico Tradizionale DOP are therefore subject to quality standards that set a limit beyond which it is possible to speak of ‘aged vinegar’.

The ageing of Balsamic Vinegar of Modena PGI

The Aceto Balsamico di Modena IGP Invecchiato is a product that is prepared for quality ageing that still allows it to be widely used on the tables of Italians. For some aged vinegars, in fact, the ageing time easily reaches 12 years and even more. Obviously, this important ‘resting’ phase is necessarily reflected in the cost of the product. The Balsamic Vinegar of Modena PGI, in order to meet the needs of its customers, has succeeded in perfecting a faster ageing system that keeps prices affordable.

To be included in the PGI certification, in fact, Balsamic vinegar from Modena needs to mature in wooden barrels for a period of at least sixty days. To move on to the next step, i.e. the ageing of the product with the Higher Quality Certificate, a much longer period will be required. For a Balsamic Vinegar of Modena PGI to be considered aged, it must in fact rest in barrels for at least 3 years. This is a much shorter time than that reserved for PDO certification, but without doubt the high quality is guaranteed.

Traditional Balsamic Vinegar of Modena D.O.P. Extravecchio - Wooden Package

Balsamic Vinegar of Modena PGI Aged: The Right Choice

There are many types of certification on the market for vinegar that is defined as aged. There is, for example, also the ‘extravecchio‘ certification for Traditional Balsamic Vinegar of Modena PDO, which stipulates an ageing period of as much as 25 years. For this type of product, however, the prices are very high and could hardly reach the tables of all Italians. Moreover, the flavour and organoleptic characteristics of this type of vinegar are rather ‘extreme’.

The Balsamic Vinegar of Modena PGI is the right compromise between quality and convenience. Indeed, by reducing the ageing time, it is possible to offer customers an absolutely high-quality product at more than competitive prices. Invecchiato IGP also offers a more delicate taste, is less concentrated and in many recipes is more suitable than even 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 Aceto Balsamico di Modena IGP Invecchiato is brown, intense and somewhat brilliant. It is not too dense, like those aged for a long time, and is easier to use. The flavour is absolutely delicate and also has some woody notes in the aroma, making it perfect for any dish: meat and fish, but also with raw and cooked vegetables. All in all, Balsamic Vinegar of Modena PGI Invecchiato proves to be a very versatile support in the kitchen, very well suited to every occasion with its typical balanced sweet and sour flavour and its highly appreciated aroma with pleasantly acetic notes.