Vinegars & Condiments — protected designations

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.

Aceto Balsamico Tradizionale di Modena is a condiment produced exclusively from cooked grape must within the municipalities of the province of Modena.

A traditional balsamic vinegar produced and matured entirely within the province of Reggio Emilia from grape must boiled from permitted local varieties.

Colatura di alici di Cetara is a clear, amber-to-brown-mahogany liquid obtained by fermenting anchovies of the species Engraulis encrasicolus in sea salt inside wooden barrels and terzigni.

Sidra de Asturias is a PDO covering two distinct cider types — natural cider and cider — produced exclusively within the Autonomous Community of the Principality of Asturias from apple varieties traditionally cultivated there.

Vinagre de Jerez is a wine vinegar produced and aged within the Jerez sherry triangle of Cádiz, Spain, through the traditional criaderas y soleras system in oak barrels.

Wine vinegar produced by acetous fermentation of certified Montilla-Moriles PDO wine, followed by ageing in American oak casks within a defined area of Córdoba province.

A wine vinegar produced by acetous fermentation of wine certified by the Condado de Huelva Designation of Origin, made from the native Zalema grape variety.