How the Balsamic Vinegar of Modena PGI is obtained
Balsamic Vinegar of Modena PGI is obtained, as required by the PGI Production Regulations , by adding concentrated or cooked grape must to the strong wine vinegar deriving solely from the following vines: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana , Montuni The Vinegar of Modena PGI remains in barrels for a minimum of 6 months. Furthermore, the Disciplinary absolutely forbids the numerical indication of the maturation period of a “Balsamic”, it allows to use the term “Aged” only if the product has reached or exceeded 36 months of permanence in cask.
Origins of Balsamic Vinegar of Modena
The Balsamic Vinegar produced in Modena is the result of a millenary tradition. Its organoleptic characteristics arise from the particular pedoclimatic conditions of the territory in which it is produced , to which the skills of expert people have been added. The result is an exclusive and distinctive product of the provinces of Modena and Reggio Emilia , what was once worth the ancient Estense Duchy. The birth of these products dates back to ancient Rome, but the term Balsamic appeared for the first time in the registers of the ducal inventories of the Estense Palace of Modena in 1747.and probably the name itself arose from the therapeutic use that was then made of it.
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