Wine vinegar and cooked must have been the condiments par excellence of italian cuisine going back to ancient times.
Born of the fermentation and aging of these ingredients, Aceto Balsamico di Modena PGI is a product of the fields surrounding Modena and Reggio Emilia, areas that are fertile and suitable to wine production.
The product is obtained from grape must, which may be partially fermented, cooked and/or concentrated by the addition of wine vinegar and an aliquot of vinegar aged for a minimum of 10 years.
Aceto Balsamico di Modena PGI differs from wine vinegar in the compositional equilibrium of its constituents.
It has closely linked physical, chemical and organoleptic characteristics, a higher content of extract substances and volatile compounds.
Consequently, the choice of the wine that will transmit its bouquet to the vinegar must be made very carefully.
Aceto Balsamico di Modena PGI is limpid and glossy in appearance with a colour that is a deep brown tending towards the black, a bittersweet taste with a harmony between the acidic and the sweet (total minimum acidity of 6%), and a persistent delicate, lightly acidic aroma with eventual woody notes.
It exists in 2 types:
Aceto Balsamico di Modena PGI: aged for over 60 days.
Aged Aceto Balsamico di Modena PGI: aged for over 3 years.
Thanks to Acetaia Giusti