PGI BALSAMIC VINEGAR OF MODENA
The Balsamic Vinegar of Modena PGI is obtained from the processing of partially fermented, cooked and / or concentrated grape must, coming exclusively from vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.
To the must, in a percentage not less than 20%, wine vinegar (10% minimum) and a part of vinegar of at least 10 years old is added. Acetification and refining take place in fine wood containers, such as, for example, oak, in particular oak, chestnut, mulberry and juniper, over a period ranging from a minimum of 60 days to at least three years for the “aged” product.
The production area of Balsamic Vinegar of Modena PGI falls in the provinces of Modena and Reggio Emilia, in the Emilia-Romagna region.