BALSAMIC VINEGAR OF MODENA IGP

De Medici is proud to offer finely crafted and well-aged examples of this commodity.

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”.

Balsamic Vinegar of Modena IGP must be aged for a minimum of two months. It must mature for 3 years to be designated “Aged”.