The Origins and Distinctions of Balsamic Vinegar
We hope you will enjoy watching this short segment on the rich history and meticulous process involved in the production of "Balsamico"
Traditional Balsamic Vinegar
Traditional Balsamic can only be produced in the regions of Modena and Reggio Emilio in Italy. The first historical reference to "aceto balsamico" dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift.
Production can even be traced back to the times of the Roman Empire, when grape 'must' (the juice of freshly pressed grapes) was cooked to obtain a thick and no longer fermentable condiment.
The Italian Ministry of Agriculture established specific characteristics and production methods for industrial and natural vinegars in 1965. Today, natural balsamic vinegar produced in accordance with these regulations, is known as (TBV) Traditional Balsamic Vinegar and is subject to strict regulations and protection.
Whats The Difference?
Balsamic Vinegar Of Modena: PGI
Is a mass-produced product. Composed of at least 2 or more ingredients (grape juice and wine vinegar, sugar is possible but not mandatory), aged a minimum of 2 years (by law) and then PGI certified. Despite being produced in Modena, it is widely available both domestically and internationally. Moreover, it is typically inexpensive and commonly utilized for commercial purposes.
Traditional Balsamic Vinegar of Modena: PDO
Is a DIFFERENT PRODUCT. Homemade & handmade by Modenese families in Modena, with only ONE ingredient... grape juice! The minimum aging is 12 years, but there is also the Extra Vecchio version, aged for over 25+ years and then PDO certified. The producers are families, moved by passion and tradition, to sell their balsamico, which must be certified by PDO. All producers must use the same unique 100 ml/3.4 oz 'light bulb shaped' bottle created by designer Giorgetto Giugiaro to symbolize the product and ensure customers of its authenticity.