Balsamic Vinegar “Black Gold of Modena’s” two forms - PDO & PGI

The history of the Balsamic Vinegar started about one thousand years ago as a unique product. Only two hundred years ago the Balsamic was divided into different products with different features: the Balsamic PGI and the Traditional PDO.

PDO and PGI are two schemes of geographical indications and traditional specialities created to promote and protect names of quality agricultural products and foodstuffs. These are quality logos recognised and released by the European Union upon proposals made by the Ministry of Agricultural Policies that at the same time subject manufacturers to regular controls from an independent certification body.

PDO means Protected Designation of Origin (DOP in Italian), while PGI means Protected Geographical Indication (IGP in Italian). The qualities and properties of PDO products are exclusively determined by the geographical environment, while the main factor for PGI products is a certain quality of feature that is attributable to its geographical origin.

In order to receive the PDO status, the entire product must be manufactured and processed within the specific region. For PGI products, the European regulation stresses the production and/or processing phase that must be performed in a certain territory.

Colouring

Balsamic Vinegar of Modena PGI can contain caramel colouring, in a percentage that cannot exceed the 2% of the finished product; furthermore, it can be diluted with wine vinegar. As far as Traditional Balsamic Vinegar of Modena PDO is concerned, it is absolutely forbidden to add caramel colouring.

Ageing Period

Balsamic Vinegar of Modena PGI has an ageing period of a minimum of 60 days. On the other hand, Traditional Balsamic Vinegar of Modena PDO needs a period of sugary and acetic fermentation and an ageing period of a minimum of 12 years.

To be labelled as “extra vecchio” (extra old) Traditional Balsamic Vinegar of Modena PDO must be aged for at least 25 years. The production process is particularly complex and leads to the gradual evaporation of the product: it is done by transferring the vinegar from one barrel to another. The barrels are made of different woods and the vinegar is supposed to gradually absorb the scents of the precious woods with which the barrels are made.

Balsamic Vinegar of Modena PGI

● From 7 different grapes, aged a minimum of 60 days in Modena. Over 36 months it can be labelled as «invecchiato» (aged);

● Average price: from €7 for 250 ml (not aged) to €20 for 250 ml (aged);

● Authorized use of caramel to enhance the colour;

Traditional Balsamic Vinegar of Modena PDO

● Aged minimum of 12 years (extra old: 25 years);

● Prepared with only cooked must;

● Average price: €100 for 250 ml (aged 12 years), €250 € for 250 ml (aged over 25 years);

● Produced in the province of Modena;

Source(s): Use Balsamic Vinegar, Artimondo & Italian Food

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