INTRODUCTION TO BALSAMIC VINEGAR

Let’s explore the differences between the products that are marketed under the name Aceto Balsamico (Balsamic Vinegar).

Aceto Balsamico Tradizionale Dop

A rare artisanal product that differs greatly from the more commonly available Aceto Balsamico di Modena IGP.

The first step to understanding the difference between the two products is to learn what the acronyms DOP and IGP mean and the quality they represent in the marketplace.

D.O.P.

The designation DOP (Denominazione d’ Origine Protetta) is a trademark of the European Parliament, which guarantees that an agricultural product was made according to enumerated traditional practices and whose production chain is entirely within a designated territory.

• This is the most rigorous and prestigious trademark granted by the European Union.

• The trademark ensures that the product is of the highest quality.

• All the ingredients are raised, and certified producers do all processing and production phases within a designated territory.

• The terroir, agricultural practices and craftsmanship combine to create a product that is unique to a region and cannot be imitated elsewhere.

• All product is tasted for quality and numbered for traceability.

• The government of Italy approves and inspects these producers.

I.G.P.

IGP (Indicazione Geografica Protetta) is a registered trademark of the European Union.

It is used on foodstuffs whose quality and reputation depend on being processed or prepared in a defined geographic local. One primary ingredient or crucial production phase essential to the product must originate or occur in a strictly regulated area.

Condimento Balsamico

Many producers make vinegar in the same manner as Aceto Tradizionale but do not market it as such. It is made with the same ingredients and barrel aged to achieve a balance between sweetness and acidity. The cooked must of the designated varietals go through a two part fermentation. It is aged in casks of locally grown woods. It is brought to market before the stipulated 12 years, so it is not presented to the panel of judges.

It is labelled Condimento Balsamico (sometimes simply Condimento or Balsamico). It is of very fine quality and very accessibly priced.

Balsamic Vinegar Of Modena Igp

Aceto Balsamico di Modena IGP is made by blending cooked grape must and wine vinegar matured in wooden barrels. Balsamic Vinegar of Modena IGP is defined by law as to the grape varietal, region of production and production method. Accepted grape varietals are Lambrusco, Albana, Sangiovese, Trebbiano, Ancellota, Fortana and Montini. It must be produced within the provinces of Modena or Reggio Emilia

The grape must and / or the red wine vinegar may come from outside the designated region. By law it may contain caramel for sweetness, color and viscosity and preservatives. Balsamic Vinegar of Modena IGP must be aged for a minimum of two months. It must mature for 3 years to be designated “Aged”.