{"id":4990,"date":"2018-12-10T15:11:30","date_gmt":"2018-12-10T15:11:30","guid":{"rendered":"https:\/\/acetaiasereni.com\/uncategorized\/laceto-balsamico-di-modena-i-g-p\/"},"modified":"2026-03-04T09:55:45","modified_gmt":"2026-03-04T09:55:45","slug":"modena-balsamic-vinegar-pgi-3","status":"publish","type":"post","link":"https:\/\/acetaiasereni.com\/en\/latest-news\/modena-balsamic-vinegar-pgi-3\/","title":{"rendered":"Balsamic Vinegar of Modena P.G.I."},"content":{"rendered":"\t\t
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Balsamic Vinegar of Modena PGI (Protected Geographical Indication)<\/div>
A symbol of Italian tradition and quality<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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First of all, you should know that Balsamic Vinegar of Modena is divided into Balsamic Vinegar of Modena P.G.I. and Traditional Balsamic Vinegar of Modena P.D.O.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Would you like to find out how it is made? Is it a product you are curious about yet unsure of its ingredients<\/strong>? 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.<\/p>

Balsamic Vinegar of Modena is a special Vinegar – solely made of cooked grape juice<\/strong>, that makes the vinegar dark brown in color, and its taste bittersweet<\/strong>. It is obtained from grape cultivated in the province of Modena.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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It's territory<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2009<\/strong>, the Balsamic Vinegar of Modena obtained the addition PGI to its name from the European Commission. It was recognized as an indigenous product from Italy and, more importantly, from Modena<\/strong>. This explains why it can only be produced in the province of Modena and no where else in the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In order to produce the Balsamic Vinegar of Modena PGI, the following ingredients are necessary: cooked grape must<\/strong>, wine vinegar<\/strong> and a percentage of aged wine vinegar<\/strong> (minimum of 10 years). These three ingredients need to be mixed in percentages which vary amongst producers, each one is following their own recipe. The longer the grape must is cooked, the sweeter and softer the mixture will become. If you desires a slightly acidic, fresh and prickly product, you need to add more wine vinegar. The addition of caramel to Balsamic Vinegar of Modena PGI is permitted, but up to a maximum of 2%.<\/p>

Acetaia Sereni never<\/strong> uses caramel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Vines<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cooked grape must for the production of Balsamic Vinegar of Modena can only be obtained from typical vines<\/strong> including Lambrusco, Sangiovese, Ancellotta, Fortana, Trebbiano, Albana e Montuni. It is not permitted to use any other vines.\u00a0 Acetaia Sereni only uses Lambrusco, Sangiovese and Trebbiano.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The aging and explanation of the adjective \"aged\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Balsamic Vinegar of Modena ages in wood barrels or casks, also of big dimensions, for at least 3 years to be called \u201cAged\u201d on the label. If the product stays in the barrels less than 3 years, it can’t be called “Aged”! It will be called just “Balsamic Vinegar of Modena PGI”, and the minimum aging time is 60 days. Thanks to the aging in wooden barrels, the Balsamic Vinegar gets its dark color and the roundness in taste and scent, the sweetness meets the acidity creating a unique and characteristic harmony and aroma. The price of an “Aged” Balsamic Vinegar of Modena PGI is higher compared to a not “Aged” Balsamic Vinegar of Modena PGI (like 60 days old), sometimes can also cost double or triple price due to its process difference. The aging needs to take place in the province of Modena. Acetaia Sereni produces 3 types of \u201cBalsamic Vinegar of Modena PGI “Aged” and just 1 Balsamic Vinegar of Modena PGI not “Aged” (1 year old) .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The acidity, packaging and bottling<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The acidity of the product cannot be less than 6%<\/strong>. Bottles of PGI Balsamic Vinegar of Modena must have a minimum capacity of 250 ml<\/strong>. The bottling can be made outside the province of Modena, but the establishment has to be authorized to do it. Acetaia Sereni\u2019s PGI Balsamic Vinegar of Modena is bottled in the hills of Modena, the same place where it is also produced and aged.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pairings<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thanks to its bittersweet and fresh taste, it can be used on salads<\/strong> or on raw, boiled or grilled vegetables<\/strong>, white and red meat<\/strong>, fish<\/strong>, egg<\/strong> based dishes, risotto<\/strong> and cheese<\/strong>. These are some of the most common and recommended pairings but anyone can add the Balsamic Vinegar of Modena to their favorite dish with the own fantasy \u2013 so please try it at home and let us know how you used it! At our Agriturismo,<\/strong> you can try many traditional Emilian dishes dressed with Balsamic Vinegar of Modena, such as spinach and ricotta cheese-filled Tortelloni, beef fillet, Parmesan risotto and several creative starters.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Notice!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cream of Balsamic Vinegar of Modena, the glazes and other similar products are NOT<\/strong> considered Balsamic Vinegar of Modena PGI and are not produced in the same way. These condiments <\/strong>contain just traces of Balsamic Vinegar of Modena PGI. If you want to discover more about Balsamic Vinegar and taste different types and ages, we invite you to our farm for a guided tour<\/strong>!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

In this article, we’ll discuss how the famous Balsamic Vinegar of Modena PGI is made.
\nClick on the article to find out!<\/p>\n","protected":false},"author":2,"featured_media":1018,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-news"],"acf":[],"yoast_head":"\nThe real Balsamic Vinegar of Modena PGI<\/title>\n<meta name=\"description\" content=\"How is real Balsamic Vinegar of Modena PGI obtained?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/acetaiasereni.com\/en\/latest-news\/modena-balsamic-vinegar-pgi-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aceto Balsamico di Modena I.G.P.\" \/>\n<meta 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