Balsamic Vinegar of Modena

Balsamic Vinegar of Modena is another excellent product from the Emilia-Romagna region, registered in 2009 as a IGP (Indication Geographical Protected) by the European Union. Unlike Traditional Balsamic Vinegar of Modena DOP, which uses only cooked grape must, IGP also contains wine vinegar, at least 10 percent, and a portion of vinegar that must be aged for at least 10 years. The must, partially fermented and/or cooked and/or concentrated, is obtained exclusively from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni grapes .

It is the combination of the sweet (must) and acidic (wine vinegar) components that determines the sweet and sour taste of the product, which can vary significantly in terms of acidity and smoothness depending on the individual producer's recipe.
Modena Balsamic Vinegar IGP is a less "mature" product than Traditional DOP, as it ages in large vats for significantly shorter periods: it requires a minimum aging period of 60 days, and for this reason, its aftertaste, imparted by the wooden barrels in which it rests, is more subtle and moderate than that of the DOP. If the product ages for more than three years, it can be labeled "aged."

However, the IGP, like the DOP, can also be produced within a typical territory as established by the Specifications. Production.
The world of IGP is equally fascinating and engaging: this product is geared towards more everyday use and, in a certain sense, also accessible from an economic point of view, because it has a lower price than DOP, which instead lends itself to more exclusive uses: every single drop of Traditional Balsamic Vinegar of Modena DOP contains years and years of history and tradition.
Balsamic Vinegar of Modena IGP is one of the European Union's most exported products.

The Specifications for Balsamic Vinegar of Modena IGP state, "Regarding the production method for Balsamic Vinegar of Modena, it must be carried out using the traditional acetification method, using selected bacterial colonies, or the established slow surface or slow chip acetification method, followed by refining. In any case, the acetification and refining process take place in barrels, casks, or other containers made of high-quality wood, such as oak (particularly sessile oak, chestnut, mulberry, and juniper), within a minimum period of sixty days from the date the raw materials for processing have been assembled and the product has been placed in the aforementioned wooden containers. The product that, in the owner's judgment, has acquired the minimum characteristics required by this specification for release for consumption is subjected to analytical and organoleptic testing."