Traditional Balsamic Vinegar of Modena DOP is a typical product of the province of Modena that boasts ancient and noble origins. It is produced through the natural fermentation process of grape must, without any addition of aromatic substances.
It is a sibling ofTraditional Balsamic Vinegar of Reggio Emilia PDO, while it differs from Balsamic Vinegar of Modena PGI by production regulations.
Its color is dark brown, deep and shiny; the density is syrupy and velvety; the flavor is a perfect balance of sweet and sour. But how is this "black gold," which has boasted Protected Designation of Origin status since 2000, produced?
The must, sourced from selected, local vines, is cooked over direct heat and then left to mature inside a series of small casks, called batteries, of specific woods-such as oak, juniper, cherry, mulberry and chestnut-that give the balsamic vinegar different nuances of flavor.
The batteries are set up inside specific production rooms, called acetaie, traditionally attics and lofts, whose climate ensures that the product has the necessary ventilation and natural temperature ranges between summer and winter.
During the aging period, the vinegar is annually decanted from the larger cask to the smaller capacity cask that contains the final product, aged a minimum of 12 years.
The extracted balsamic vinegar, if it passes the scrutiny of the five expert tasters who certify that it corresponds to the visual, olfactory and gustatory standards laid down in the production specifications, is placed on the market in the two types of affinato, i.e. aged a minimum of 12 years, and extravecchio, with a minimum aging of 25 years.
To enshrine the product's recognizability, Traditional Balsamic Vinegar of Modena PDO can only be bottled in the 100-ml "Giugiaro" bottle, which takes the form of a spherical-shaped ampoule made of solid transparent glass with a rectangular base, the style of which recalls the flask used by tasters.
A numbered series seal of guarantee is applied to the bottle, as required by the production regulations and the Consortium for the Protection of Balsamic Vinegar of Modena PDO.
The first traces of the production in today's provinces of Modena and Reggio Emilia of a vinegar that is "special" for its fragrance and taste can already be found in Roman and early medieval texts, but it is only in the 1500s that the first vinegar cellar recognized as such, organized in batteries, is documented; it is the vinegar cellar found in an attic of the Ducal Palace of Modena, the seat of the Estense Court when the Dukes of Este moved from Ferrara to Modena.
In that protected place an exceptional product gradually came to light, defined in 1747 for the first time as "balsamic vinegar."
To delve deeper, a visit to the Museum of Traditional Balsamic Vinegar of Modena in Spilamberto is recommended, which tells its history and production technique, and also allows a visit to its own vinegar cellar.
Traditional Balsamic Vinegar of Modena DOP is perfect as a salad dressing, on risotto, tortelloni, omelet, and meat (balsamic fillet is a true classic), but it can also be enjoyed drizzled over Parmigiano Reggiano, and paired with strawberries or cream ice cream
Info on official website
