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The different Balsamic Vinegars of Italy

Posted by Amit in Balsamic Vinegar, Jun 05 2008

Aceto Balsamico Tradizionale Di Reggio Emilia DOP; Aceto Balsamico Tradizionale Di Modena DOP -Grapes and Production of the Balsamic only from the designated area - only 100ml bottles in identical format for all producers. Only the cooked grape must is aged in small wooden barrels for at least 12 years. The making of this Balsamic Vinegar is an art form with producers passionately guarding their secrets. Points are awarded in blind taste tastes.

Balsamic Condiment or Dressing from Reggio Emilia - There is no law that regulates this production. Everything is left to the producer. However, it is important that the consumer is not confused with the Traditional Balsamic Vinegar. Acetaia San Giacomo and some others will still use only the cooked grape must but bottle the vinegar when its relatively young (any range between 48 hours and 12 years). However, for everyone, it is absolutely forbidden to use the word “Balsamico” on the label.

Aceto Balsamico Di Modena - This is the one to be careful of. Its the least “Balsamic” of all. Even if the name states “Modena”, it can legally be produced anywhere with grapes from anywhere in the world. Minimum bottle size is 250 ml. A majority of the time, it is really wine vinegar sweetened with concentrated grape must, sugar and colored caramel. Rightly, these vinegars are categorized as wine vinegars and not Balsamic Condiment.