PDO Traditional Balsamic Vinegar of Modena
PDO = Protected Designation of Origin. PDO is a certification of excellence that guarantees that all the production processes, the ingredients and the bottling of the product come from and have been done on the area of Origin here, Modena. This particular aspect gives to the Traditional Balsamic Vinegar of Modena a very unique value that is to be a limited edition product.
The Traditional Balsamic Vinegar of Modena PDO is only obtained from cooked grape juice, matured by slow acetification resulting from a natural fermentation and a progressive concentration through very long aging in series of barrels of different woods, without any addition of aromatic substances.
The grapes allowed for the production of the Traditional Balsamic Vinegar of Modena PDO, as dictated by the Production Regulations, belong to typically Modenese vines such as:
Trebbiano (all varieties and clones)
Lambrusco (all varieties and clones)
Ancellotta
Berzemino
Cat's eye
Sauvignon
Sgavetta
Unlike what one might think, therefore, both white and red grapes are allowed, as long as they belong to certified vines of the aforementioned quality of grapes and grown exclusively in the province of Modena.
This particular aspect makes the Traditional Balsamic Vinegar of Modena PDO a limited edition product.
Furthermore, in compliance with the highest quality and as reported in the Production Regulations, the maximum production of grapes is 160 quintals per hectare, significantly lower than the quantities destined for winemaking in the area.
Moreover, Acetaia Malagoli Daniele harvest late and by hand the grapes from its certified vineyard of Trebbiano di Modena, without any help from mechanical equipment; this in respect of the highest quality of grape must, which is the only ingredient of the authentic Traditional Balsamic Vinegar of Modena DOP.
Each batteria, that is to say the series made up of at least five barrels - as the ancient Modena tradition dictates - with decreasing capacity, is made up of barrels of different essences. The main varieties of woods used are seven:
Mulberry
Robinia or Acacia
Cherry
Oak
Juniper
Chestnut
Ash
Each wood gives to the product different olfactory, visual and gustatory qualities that allow it, at the end of at least 12 years of aging provided for by the Production Regulations, to obtain a unique aromatic complexity, color and flavor.
These characteristics, combined with the singular harmony typical of the Balsamic of the Tradition, make the precious Modenese nectar a real Black Gold.
The ageing of Traditional Balsamic Vinegar of Modena PDO is regulated by the Production Regulations in two levels:
- Minimum 12 years
- Minimum 25 years - Extravecchio
Be careful: the Production Regulations prohibit writing numerical specifications related to aging on the label. In other words, it is not possible to report on the label exactly how old the product is and only for the product aged at least 25 years inside the battery barrels is the wording on the label "Extravecchio" allowed.
The official and unique bottle for all the certified producers of Traditional Balsamic Vinegar of Modena PDO is only one.
It was designed in 1987 by the famous italian designer Giorgetto Giugiaro to limit the multiple imitations of the product, it has a capacity of only 100ml and is in transparent glass. Over the years it has become the brand of the product itself and an absolute guarantee of quality and authenticity!