Aceto Balsamico Di Modena
Aceto Balsamico di Modena is a balsamic vinegar with a Protected Geographical Indication (PGI) produced in the provinces of Modena and Reggio Emilia. Obtainable from various recipes, it must be made with musts from the lambrusco, sangiovese, trebbiano, albana, ancellotta, fortana and montuni grapes, at least 20%, partially cooked and/or concentrated. It can also contain up to a maximum of 2% caramel in order to stabilize its color. Ageing takes place in fine wood containers, generally oak, juniper, mulberry, chestnut, for at least 60 days. For an Aceto Balsamico di Modena whose ageing lasts for at least 3 years, the wording "Aged" is allowed.