Traditional Balsamic Vinegar is produced in Modena and the wider Emilia Romagna regions of Italy. The balsamic vinegar made there is protected with the European Union’s DOP marking (Protected Designation of Origin). Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar used to enhance salad dressings, marinades, and sauces.
Known throughout the world for its taste and quality, this condiment is by now an ambassador of the Italian tradition of eating well. Balsamic vinegar is customarily served as aperitivo on slivers of Parmigiano Reggiano, or as a condiment on meat, on aged cheeses, vegetables au gratin, salads, and risotto. It can also be used to cook, as long as it is added at the very end, so as not to lose its flavor.
“L'Aceto Balsamico di Modena" is an organic product obtained from the grapes that grow in Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, and Montuni vineyards. Wine vinegar is added to the grape to speed the acidification process. Once mixed, the ingredients are left in wooden containers for at least 60 days.
Aged Balsamic Vinegar of Modena, rather, is left in the containers for three years or more. The preparation time of the traditional DOP marking balsamic vinegar reaches from 12 years to 25 years.