Italian Balsamic Vinegar

Balsamic Vinegar differs from wine vinegar for the balanced composition of its constituents. In fact, it has physical, chemical and organoleptic characteristics related to each other in a unique way; it also has a higher content of extractive substances and volatile compounds. Choosing to bring balsamic vinegar to the table means choosing quality and supporting, at the same time, one of the excellent productions of our beautiful country.

When we talk about balsamic vinegar, we also refer to a particular territory: the provinces of Modena and Reggio Emilia. Discover our selection of the best balsamic vinegars and choose the product that most arouses your curiosity. Come and discover the best artisanal balsamic vinegar producers such as, for example, Acetaia Vetus, which is part of the Consortium for the Protection of Balsamic Vinegar of Modena. Another important company that we decided to introduce you to is that of Acetaia Oddolini, a company that has voluntarily decided to leave the Consortium to open its doors to innovation, creating

HISTORY OF BALSAMIC VINEGAR

Even the ancient Romans used to cook grape must: the so-called sapum was used in cooking as a sweetener or condiment. The link between the production of this particular vinegar is linked to Modena starting in the eleventh century and then becoming over time a real symbol of the entire territory. In 1046, Henry III, emperor of the Holy Roman Empire, on the occasion of his passage in the territory of the Po Valley, was honored with a “very perfect vinegar” by Boniface, marquis of Tuscany and father of Matilde di Canossa: an episode documented by the abbot and historian Donizone, biographer of the countess.

At the end of the 13th century, the art of vinegar production was cultivated at the Estense court in Modena, but it was only in 1747, in the cellar records of the Dukes of Este, that the adjective balsamic appeared for the first time. In fact, the document speaks of balsamic medium and fine balsamic, which correspond to the current Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena PDO

In the 19th century, Modena Balsamic Vinegar began to be appreciated and known also internationally, becoming one of the protagonists in the most important exhibition events of the time. In fact, it was precisely from this century that the first dynasties of producers began to emerge, some of whom, even today, are among the members of the Protection Consortium. Finally, it is in this phase that the production processes are codified.

At the regulatory level, in 1965, a specification was published in the Official Gazette relating to the “Composition characteristics and methods of preparation of Modena Balsamic Vinegar”, which in 1994 the producers tried to improve in order to protect the correct use of the name Balsamic Vinegar of Modena for trade and consumption. Finally, another important stage in the history of this extraordinary product was the obtaining of recognition at European level: in 2009, in fact, the European Commission included the name Balsamic Vinegar of Modena in the register of IGP productions.

HOW IS MODENA BALSAMIC VINEGAR PRODUCED

Modena Balsamic Vinegar is obtained from partially fermented and/or cooked and/or concentrated grape musts produced using only grapes from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grape varieties; wine vinegar is then added to the must, at least 10%, and an amount of vinegar that is at least 10 years old. Furthermore, the minimum percentage of grape must be equal to 20% of the total amount of product to be processed.

The musts must also have certain technical characteristics that are carefully described in the production specifications. For the colorimetric stabilization of balsamic vinegar, it is possible to add caramel up to a maximum of 2% of the volume of the finished product, while the addition of any other substance is prohibited.

The production of Modena Balsamic Vinegar takes place with the classic method of acetification using selected bacterial colonies or slow on the surface or slow “chip-like”. The next phase is that of refinement. Both acetification and aging take place in precious wood containers such as juniper, oak, oak, chestnut and mulberry. The minimum aging period is 60 days starting from the moment the mixture of raw materials is started to be processed.

At the end of the refinement, the product obtained is subjected to an analytical and organoleptic examination, entrusted to a group of experienced technicians and tasters, a step whose passing certifies the product as Modena Balsamic Vinegar. Once the minimum period of 60 days of aging in wooden vats has elapsed, the Balsamic Vinegar of Modena can finally be subjected to a further period of aging in barrels, barrels or other smaller wooden containers.

DIFFERENT TYPES OF MODENA BALSAMIC VINEGAR

The Modena Balsamic Vinegar on the market can be divided into two types based on the aging period.

BALSAMIC VINEGAR OF MODENA IGP

We simply speak of Balsamic Vinegar of Modena IGP when the aging period lasts for a minimum of 60 days but which is in any case less than three years. This type of balsamic vinegar, in addition to bearing the IGP brand, is the most common and common type. Generally, its flavor is characterized by a vinous acidity, more sour and marked from a sensory point of view and can also be produced industrially. If, on the other hand, the aging lasts for more than three years, the Balsamic Vinegar of Modena IGP can also bear the wording “Aged”.

TRADITIONAL BALSAMIC VINEGAR DOP

There are only two PDOs, recognized since 2000, that certify the production of balsamic vinegar according to the procedure defined as traditional, that is, following the production tradition of the richest and most aristocratic families. The production of this type of balsamic vinegar involves a reduction and concentration by cooking the must of local grapes, mainly Lambrusco and Trebbiano.

The cooked must is then fermented, acidified and aged in wooden barrel batteries for a minimum period of 12 years, during which the product is further concentrated in a natural way. This just described is the Traditional PDO Balsamic Vinegar that can be from Modena or Reggio Emilia depending on the production area. Once approved by a commission of expert tasters, balsamic vinegar can be bottled at the authorized center in the classic 100 ml bottle, each of which bears a numbered seal, where two labels are generally applied, namely the legal one of the authorized bottling center and that of the manufacturer.

Traditional PDO Extra Old Balsamic Vinegar, also from Modena or Reggio Emilia, differs by a longer aging period. In fact, to be defined as such, it must be aged at least 25 years and is marked with a golden capsule or a gold stamp, always based on the score obtained by the product being tasted.

The two PDOs (Modena and Reggio Emilia) also differ in the shape of the bottle, legally registered forms, which, however, are always 100 ml: the Traditional of Modena is contained in a bottle similar to an ampoule while that of Reggio Emilia in a bottle with a more tapered shape.

HOW DO WE SHIP BALSAMIC VINEGAR

Spaghetti & Mandolino has always been synonymous with quality and professionalism: we are the only e-commerce in Italy that guarantees a selection and that allows the online purchase of the best certified balsamic vinegar of excellence. Precisely because of their quality, these products deserve shipping and packaging in accordance with standards that preserve the integrity, freshness and characteristics of each individual product through freshness-saving