Balsamic Vinegar of Modena PGI - Organic

The production area of Balsamic Vinegar of Modena PGI includes the provinces of Modena and Reggio Emilia, in the region of Emilia-Romagna.

Balsamic Vinegar of Modena PGI is obtained by processing partially fermented grape must, cooked and/or concentrated, exclusively from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines. To the must in a proportion of no less than 20% of the mass to be blended, wine vinegar (10% minimum) and a part of vinegar at least 10 years old are added. Balsamic Vinegar of Modena PGI must be processed using the usual acetification method with the use of selected bacterial colonies; or using the well-established method of slow surface acetification or slow chip acetification, followed by ageing. In all cases, acetification and ageing take place in containers made of prized wood such as oak, in particular oak, chestnut, mulberry and juniper; over a period ranging from a minimum of 60 days to at least three years for the 'aged' product.

The origins of Balsamic Vinegar of Modena PGI can be traced back to the tradition of the ancient Romans, the first to start cooking grape must in order to preserve it and use it as an invigorating drink and to flavour and sweeten dishes. A volume from 1556, entitled 'La grassa', mentions various types of vinegar and different uses, including a variety that seems to correspond to what we know today. But it is not until 1747, in the cellar records of the Dukes of Este, that the adjective 'Balsamic' appears for the first time. From the 19th century onwards, Balsamic Vinegar of Modena began to be appreciated and known internationally: in fact, it was a protagonist in the most important exhibitions of the time.

Characteristics

Balsamic Vinegar of Modena PGI is distinguished by its clear, bright appearance and its delicate, persistent aroma of pleasant, harmonious acidity. The colour is deep brown and the aroma is slightly acetic with possible woody notes. The flavour is sweet-sour and balanced.

Pairings

Thanks to its fragrant aftertaste and aromatic acidity, it goes well with cooked and raw vegetables, red and white meats, carpaccio and roasts. Excellent with white fish and shellfish, semi-frozen desserts and ice cream. Perfect with traditional first courses such as tortellini with cream, green and pumpkin tortelli. Recommended in combination with fruit for surprising results.

Ingredients

Only wine vinegar, cooked grape must.

Contains no caramel or other artificial colourings.

Allergens

Contains sulphites

Acidity

6%

Balsamic Vinegar of Modena PGI can be stored for a long time even once it has been opened; take care to close it carefully after use and store it in a cool, dry place, away from heat sources.