Aceto Balsamico di Modena

Aceto Balsamico di Modena is a vinegar produced within the provinces of Modena and Reggio Emilia from partially fermented, boiled, and/or concentrated grape must blended with wine vinegar. The grape must component must constitute no less than 20% of the volume sent for processing, and wine vinegar no less than 10%. Caramel may be added up to 2% by volume for colour stability.

About this designation

Registered as a PGI on 18 November 2004 under file number PGI-IT-0430 (eAmbrosia identifier EUGI00000013772), Aceto Balsamico di Modena must be produced entirely within the provinces of Modena and Reggio Emilia, where assembly of raw materials, processing, refining, and ageing in wood receptacles must all take place. The grape must used in production must derive from the following vine varieties: Lambruscho, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni. The percentage of boiled and/or concentrated grape must must not be less than 20% of the volume sent for processing, and at least 10% of the blend must consist of vinegar produced from the acidification of wine only. A quantity of vinegar aged for at least 10 years is also added. Caramel may be added up to a maximum of 2% by volume of end product for colour stability; no other substance may be added. Acidification and refining take place in receptacles of high-quality wood, including sessile oak, chestnut, oak, mulberry, or juniper, over a minimum period of 60 days from the date at which the raw materials are assembled. The labelling must bear the name Aceto Balsamico di Modena together with the wording 'Indicazione Geografica Protetta' in full or abbreviated form. The optional designation 'invecchiato' may appear only when the product has been aged for no less than three years in casks, barrels, or other wooden receptacles. The inspection body named in the specification is CSQA Certificazioni srl, based in Thiene (VI).

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 18 November 2004 under file number PGI-IT-0430, eAmbrosia identifier EUGI00000013772.
• Boiled and/or concentrated grape must must constitute no less than 20% of the volume sent for processing; no other substance beyond caramel (maximum 2% by volume) may be added.
• The optional label term 'invecchiato' is permitted only when the product has been aged for no less than three years in casks, barrels, or other wooden receptacles.
• Acidification and refining must occur in wood receptacles — permitted woods include sessile oak, chestnut, oak, mulberry, and juniper — over a minimum period of 60 days.

Tasting notes

Modenese balsamic vinegar IGP — blend of cooked grape must and wine vinegar, aged minimum 60 days (Invecchiato 3+ years). Dark mahogany color, balanced sweet-acid profile with caramel and woody notes; commercial volume product distinct from Tradizionale DOP.

HoReCa use

Versatile dressing on insalata caprese and rocket salads, finishing on grilled meats and vegetables, glazes for fish and pork, drizzled on strawberries and Parmigiano cubes; the most exported Italian vinegar.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• glass-bottle-1L
• glass-jug-3L
• PET-canister-5L
• pump-bottle-500ml