Balsamic Vinegar of Modena dense, fragrant, clear and brown in colour. Aged in barrel for two years, in has an intense and sweet smell, is in fact characterized by a strong sweet taste. It pairs perfectly in the same way with the simplest dishes and the most sophisticated ones.
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Recognised by the European Commission in 2009 as a product deserving protected geographical identification, Balsamic Vinegar of Modena PGI is produced using a special process that employs concentrated and/or cooked grape must, aged vinegar that is at least 10 years old, and wine vinegar. The micro-climate on the hills in the Modena area, carefully selected raw materials, and maturation in oak barrels give rise to a unique product that is impossible to imitate.
PGI regulations guarantee that the musts are obtained only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapevines, that the product is refined for a minimum of 2 months to over 3 months and that it passes the test specified in the PGI monitoring plan.
|Area of origin||Modena|