Balsamic Vinegar of Modena (Aceto Balsamico di Modena) vs wine vinegar
Balsamic Vinegar of Modena (Aceto Balsamico di Modena) differs from wine vinegar in the balanced composition of its constituent elements. Its physical, chemical and organoleptic characteristics are combined in a unique way; in addition, it has a higher content of extractive substances and volatile compounds. This is why there must be a careful choice of the grapes that give Balsamic Vinegar of Modena (Aceto Balsamico di Modena) its unmistakable aroma. PGI specifications require that the cooked or concentrated grape must shall come from only seven varietals, all typical of the Modena and Reggio Emilia area: Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana, and Montuni.
The Balsamic Vinegar of Modena (Aceto Balsamico di Modena) designation is reserved for vinegars with the following characteristics:
- clear and brilliant appearance;
- brown and intense colour;
- bitter-sweet and balanced flavour;
- slightly acetic and delicate aroma, persistent, with woody overtones;
- density of the matured product no lower than 1.06 at a temperature of 20°C;
- actual alcohol strength no more than 1.5% by volume
- total acidity no less than 6%;
- total sulphur anhydride: no more than 100 mg/litre;
- ash: no less than 2.5 per thousand;
- net dry extract: no less than 30 gr/litre;
- reducing sugars: no less than 110 gr/litre.