Aceto Balsamico di Modena

Appearance & taste

Aceto Balsamico di Modena is clear and bright, and its colour is deep brown. The specification describes its smell as characteristic, persistent, intense and delicate, pleasantly acidic and sometimes with woody notes, and its taste as sweet and sour, balanced and pleasant.

The vinegar contains at least 110 g of reducing sugars and at least 30 g of dry extract per litre. Total acidity is at least 6 % for “affinato” (matured) and at least 5.5 % for the older grades. The required density rises with age: at least 1.06 for “affinato”, at least 1.15 for “invecchiato” (aged) and 1.25 for “Riserva”.

It is sold in containers of glass, wood, ceramic or earthenware holding 0.1 to 5 litres, or in single-portion containers of up to 25 ml. Additions to the name other than those provided for, such as “extra”, “fine” or “classico”, are prohibited, as is the statement “senza caramello” (without caramel colouring).

Production

The base is must from grapes of the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni varieties, partially fermented, cooked or concentrated. To this are added at least 10 % wine vinegar and a share of vinegar that is at least ten years old; it is meant to give the product its typical characteristics. The specification sets minimum values for acidity and dry extract for the must, and isotope ratios for both must and vinegar.

Blending of the raw materials, processing and ripening take place in the area of origin. Acetic fermentation and ripening take place in barrels or other containers made of wood such as oak, chestnut, mulberry or juniper, for at least 60 days. If the vinegar ripens in wood for at least three years, it may be called “invecchiato”; after at least two more years, “Riserva”. If a product deviates from the required values, it may be corrected at the end of ripening by adding wine vinegar and cooked or concentrated must, by at most 3 % of its mass.

Origin & history

According to the specification, the link with the area is based on the reputation of the product. Aceto Balsamico di Modena has long stood for the culture and history of Modena and is closely tied to the knowledge and traditions of the people there.

It is part of the traditional cuisine of the two provinces and a source of income for various operators. Festivals and events in which local producers have taken part for many years keep the old customs alive.