Balsamic Vinegar of Modena I.G.P. (in english P.G.I.)

First of all, you must know that Balsamic Vinegar of Modena is divided into Balsamic Vinegar of Modena I.G.P. and Traditional Balsamic Vinegar of Modena D.O.P.
This article, we explore everything there is to learn about Balsamic Vinegar of Modena IGP Want to find out more about the Traditional Balsamic Vinegar of Modena D.O.P.? Then please click this link.

 

BALSAMIC VINEGAR OF MODENA I.G.P.

(or P.G.I. that means: Protected Geographical Indication)

Would you like to find out how it is made? Is it a product you are curious about yet unsure of its ingredients? Do you occasionally see it in your grocery store but never know which one to choose? This article will help you with all of the enquiries.

Balsamic Vinegar of Modena is a special Vinegar – solely made of grapes, dark brown in color and its taste bittersweet. It is extracted from grape must cultivated in the province of Modena.

ITS TERRITORY

In 2009, Balsamic Vinegar of Modena, obtained the addition IGP to its name from the European Commission. It was recognized as an indigenous product from Italian and more importantly, from Modena.
This explains why it can only be produced in the province of Modena and state of Emilia Romagna and no where else in the world.

 

THE INGREDIENTS

In order for one to produce the Balsamic Vinegar of Modena IGP, the following ingredients are necessary: cooked grape must, wine vinegar and a percentage of aged wine vinegar (minimum of 10 years).
These three items need to be mixed in percentages which vary amongst producers, each following their own recipe.
The longer the grape must is cooked, the sweeter and softer the mixture will become. If one desires the product to be slightly acidic, fresh and prickly, more wine vinegar must be added. The addition of caramel in Balsamic Vinegar of Modena IGP is permitted, however with a maximum limit of 2%.
Acetaia Sereni never uses caramel.

THE VINES

The cooked grape must required for the production of Balsamic Vinegar of Modena ca only be obtained from typical vines including Lambrusco, Sangiovese, Ancellotta, Fortana, Trebbiano, Albana e Montuni. It is not permitted to use any other vines.  Acetaia Sereni only uses Lambrusco, Sangiovese and Trebbiano.

Vigneto di Lambrusco e Trebbiano

 

THE AGING AND EXPLANATION OF THE ADJECTIVE “AGED”

Balsamic Vinegar of Modena ages in wood barrels or casks, also in bigger dimensions, for at least 3 years to be allowed the adjective “Aged” on its label.
If the product stays in the barrels less than 3 years, it can’t be called “Aged“! It will be called only “Balsamic Vinegar of Modena I.G.P.”, with a minimum aging of 60 days.
Thanks to aging in the wood, Balsamic Vinegar gets its dark color and the roundness in taste and scent, where the sweetness meets the acidity, creating a unique, characteristic harmony and aroma.
The market price of Balsamic Vinegar of Modena IGP “Aged” is in the higher end compared to the Balsamic Vinegar of Modena IGP 60 days old (sometimes even the double or triple price) due to its worth and process difference.
The aging needs to take place in the province of Modena.

Acetaia Sereni produces 3 types of “Balsamic Vinegar of Modena IGP “Aged” and one type of Balsamic Vinegar of Modena IGP 60 days old.

 

THE ACIDITY, PACKAGING AND BOTTLING

The acidity in the products cannot be less than 6%. Bottles, which are produced to be sold need to have a minimum capacity of 250 ml.
The bottling can be made outside of the province of Modena, only if the establishment is authorized to do so. Acetaia Sereni’s Balsamic Vinegar of Modena IGP is bottled in the hills of Modena, where it is also produced and aged.

 

PAIRINGS

Thanks to its bittersweet and fresh taste, it can be used in salads or on (raw, boiled or grilled) vegetables, white and red meat, fish, egg based dishes, risottos and cheese.
These are combinations most recommended but we believe anyone with a bit of fantasy can add the Balsamic Vinegar of Modena to their favorite dish – so please try it at home and let us know how you have used it!

In our Agriturismo’s kitchen, you will be able to try diverse, traditional Emilian dishes dressed by Balsamic Vinegar of Modena, such as Tortelloni with spinach and ricotta, beef fillet, Parmesan risotto and creative starters.

Discover the entire line of Balsamic Vinegar IGP! Click here: Aceto Balsamico di Modena IGP

 

Notice:

The cream with Balsamic Vinegar of Modena, the glazes and other similar products are NOT considered to be Balsamic Vinegar of Modena IGP and are not produced the same way. In fact, these are condiments that contain 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!

Discover our experiences!