First, it's important to know that Balsamic Vinegar of Modena is divided into Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO. In this article, we'll delve into everything you need to know about Traditional Balsamic Vinegar of Modena PDO.
Want to know how it’s made? Curious about a product but unsure of its ingredients? Unsure how it’s aged? Can’t tell it apart from imitations? This article will help answer all your questions.
Balsamic Vinegar of Modena is a special vinegar, made exclusively from cooked grape juice, with a dark brown color and a sweet and sour flavor. It is produced from grapes grown in the province of Modena.
Its recognition and territory
Traditional Balsamic Vinegar of Modena was awarded the Protected Designation of Origin (PDO) status by the European Commission in 2000, replacing the previous CDO (Controlled Designation of Origin) status from 1983. It was recognized as an indigenous Italian product and, more importantly, a Modena product.
Because of this, it can only be produced in the province of Modena. The first traditional balsamic vinegar of Modena P.D.O. was bottled by Pier Luigi Sereni, owner of Acetaia Sereni, in 2002, sealed “0001”
The ingredients
The only ingredient for the Traditional Balsamic Vinegar of Modena P.D.O. is cooked grape must.
Fresh (raw) grape must is cooked over a direct flame in an open boiler, creating ambient pressure, without any added substances, until it is reduced to 50% of its initial volume. The grape must begins its fermentation process thanks to natural yeasts and biooxidation by acetobacteria. The use of bacterial colonies called “mother” is permitted, which constitute the acidic starter that initiates the acidification process.
The vines
In order to produce Traditional Balsamic Vinegar of Modena P.D.O., the cooked grape must that is needed can only be obtained from typical, registered vines, cultivated in the province of Modena. Acetaia Sereni uses Lambrusco and Trebbiano vines.
Aging
Even the aging process must take place in Modena. At Acetaia Sereni, the production process takes place in the Modena hills, 350 meters above sea level. Once fermentation is complete, the grape must is transferred to the “Battery” for aging. A “Battery” is composed of barrels made of different types of wood (the most common are oak, chestnut, juniper, cherry, mulberry, and acacia) arranged in descending order. A battery typically consists of 5, 7, or 10 barrels. The batteries are located in places with particular climatic conditions (very hot in summer and very cold in winter) and are often kept like treasures in the attics of Modena homes. Every year, in winter, the “rincalzo” takes place, which consists of filling the quantity of product lost in the smallest barrel with the product from the next largest barrel. The evaporated product from the second barrel will be replaced by the product from the next larger barrel, and so on, until the largest barrel is filled with the most recently fermented cooked grape must. The smallest barrel contains the finest balsamic vinegar, ready for bottling, enriched by the aromas of the various woods. Aging requires at least 12 years for Traditional Balsamic Vinegar of Modena D.O.P. and at least 25 years for Traditional Balsamic Vinegar of Modena D.O.P. “Extra Vecchio.”
Notice
Once it has reached the maturity process, the product cannot be called Traditional Balsamic Vinegar of Modena D.O.P straight away as it needs the approval of the Consorzio Tutela Traditional Balsamic Vinegar of Modena.
Technical characteristics, packaging and bottling
The total acidity found in the product cannot be less than 4.5% (expressed in acetic acid grams per 100g of product). The density cannot be less than 1,24. Once the production process has taken place, the product is taken unpacked to Modena into the Consortium site, where the product will be analyzed, tasted and given its vote. In fact, a proper sensory tasting takes place. The qualified tasters will need to assess whether the product has reached the necessary standard of quality depending on the vote received. In regards to Traditional Balsamic Vinegar of Modena D.O.P. is required to be over 229 points. Also, the Traditional Balsamic Vinegar of Modena D.O.P “Extravecchio” (extra old) equally needs to reach at least 255 points. Once it is qualified, the product is bottled directly by the Consortium, into the special bottle designed by the famous car designer Giugiaro being an exclusive spherical shape with a rectangular base. Therefore, the bottle remains the same for every producer with a 100 ml capacity signed and numbered by the Consortium with a seal. Every other products bottled with a different shape or other capacity cannot be Traditional Balsamic Vinegar of Modena P.D.O.
Pairings
Thanks to its bittersweet taste and scent – intensive, persistent and aromatic, it can be paired with a lot of things including fresh or cured cheeses, fresh fruit (especially strawberries!), neutrally flavored ice creams or in easier manners: pure on a ceramic spoon, in order to savor all the intensity and taste of the precious Balsamic Vinegar. Otherwise, it also serves as an excellent digestive after a meal. These are our most recommended pairings however we are convinced that anyone can add Traditional Balsamic Vinegar of Modena D.O.P. to their favorite dishes, so let us know how you used it! In our Agriturismo’s kitchen, you can taste a lot of traditional Emilian dishes, dressed appropriately with Balsamic Vinegar of Modena such as Tortelloni with spinach and ricotta, beef filet, Parmesan risotto, cheese, desserts and creative starters.
Notice
Cream of Balsamic Vinegar IGP, glazes and other similar products are NOT Traditional Balsamic Vinegar of Modena D.O.P. and are not obtained through the same process. These are condiments that contain just traces of Balsamic Vinegar of Modena IGP. If you want to discover more about balsamic vinegar and taste various types and ages, we invite you to our farm for a guided tour!
