The Different Balsamic Vinegars of Italy

The Different Balsamic Vinegars of Italy

Aceto Balsamico Tradizionale Di Reggio Emilia DOP and Aceto Balsamico Tradizionale Di Modena DOP

Grapes and Production of the above Balsamics are only from the designated areas and only made in 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.

Balsamic Condiment or Dressing from Reggio Emilia

There is no law that regulates production for this category. 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 vinegar is the one to be careful of. Its the least Balsamic of all. Even if the product name states "Modena," this vinegar 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.