What is the Traditional Balsamic Vinegar of Modena? Here below the definition given in 1976 by “Consorteria dell’aceto Balsamico di Modena”:
«The Traditional Balsamic Vinegar of Modena is made of cooked grape must ripened through slow acetification originated from natural fermentation and gradual concentration by means of a long aging in a battery of barrels made of different woods and with no additional substance. It has a brown and shiny colour and shows its density by flowing as a syrup. It has a complex, penetrating and peculiar fragrance with a clear but armonic and pleasant sourness. Unique sweet and sour flavour, traditional and well balanced taste. Generously compact, savoury with velvety shades according to its olfactory distinctive traits.
It’s the typical sweet and sour product of excellence of Modenese wine and food tradition, among the most exquisite in the world.
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