Aceto Balsamico Tradizionale di Modena DOP (Modena Traditional Balsamic Vinegar PDO) is made from grape must cooked over a low heat to concentrate the sugars through evaporation. Once cooked, the must is drawn off and left to age for at least 12 years in choice barrels of different woods. During this long period, the vinegar matures to become “balsamic” and “traditional”, redolent with history, culture, family flavours and the fragrance of memories.
Aceto Balsamico di Modena IGP (Modena Balsamic Vinegar PGI) differs from the Traditional type in the production times and methods. However it is still a product of great quality, made to strict standards with proper consumer safeguards.