Balsamic vinegar of Modena

Balsamic vinegar of Modena is a variety of balsamic vinegar and an IGP condiment from Italy. It is produced according to various recipes. The IGP production regulations leaves plenty of leeway, allowing the use of grape must (even if it is not from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar between 10 and 80%. The use of caramel is allowed, up to 2%. Reading the tag can provide useful information on the ingredients used and the processing methods. Withdrawals and reinforcements are not expected, that are typical of Traditional Balsamic Vinegar; the ingredients, once mixed, must be kept in wood containers for a duration of at least 60 days. If the product is kept there for 3 years or more it's labeled "invecchiato". The Balsamic vinegar of Modena gained the IGP label on 3 July 2009.[1]

Granting of IGP label

Upon submission of the application by Italy, Germany and Greece raised the objection that the protection of the expression "balsamic vinegar" would have strongly damaged their national production, that have been legalized for five years. They emphasized that the words "vinegar" and "balsamic", as generic terms, were not amenable to protection. They made known that they would have voted for the IGP label only in exchange for a recognition of their right to use words "balsamic vinegar" by Italy. Also France opposed, especially for the fact that the denomination "Balsamic Vinegar of Modena" wouldn't have had a reputation distinct from that of the '"Traditional Balsamic Vinegar of Modena", which would mislead the consumer.

After three years of disputes, on 3 July 2009, the European Commission put the balsamic vinegar of Modena in the register of protected geographical indications, with unanimous vote – apart from the "technical" abstention of France".[2]

A bottle of "greek balsamic" (monastery of Agía Triáda)

Right after the protection of the EU in 2009, Greece tried to use a technical norm of the EU – unaware of the geographical protection procedures – to obtain recognition of the definition of "greek balsamic vinegar",[3] confirming the attractiveness of a market which at the time was worth around 400 million Euros per year.


In 1993 the Consorzio Tutela Aceto Balsamico di Modena was born, at the initiative of the largest and oldest manufacturers, for the valorisation of the product, its defense and diffusion worldwide. In 1998 the name was changed to Consorzio Aceto Balsamico di Modena, while keeping the statute unchanged. The consortium mark has been used since January 1999.

The Consorzio Filiera Aceto Balsamico di Modena name adopted in 2010 from the Consorzio Produzione Certificata Aceto Balsamico di Modena brought together some of the biggest producers.

In 2013 those two Consortia joined to form the Consorzio Tutela Aceto Balsamico di Modena.[4]

Lastly, between the enforcement and promotion bodies, there's the Comitato Produttori Indipendenti Aceto Balsamico di Modena, that together with the other two consortia was the promoter of the recognition request of the IGP by the European Union.

Quality check

The independent certification body is directly nominated by the Ministry of Agricultural, Food and Forestry Policies and it has the task of verifying compliance with the del Disciplinary of Production throughout the production process and the validity of the organoleptic properties of the Balsamic Vinegar before it's put on the market. Each lot intended for bottling (reserved only to authorized and certified centers) must meet the respect of the Disciplinary of Production.

See also


Wikimedia Commons has media related to Traditional Balsamic Vinegar of Modena and Reggio Emilia.
Wikimedia Commons has media related to Balsamic vinegar of Modena.
  1. Disciplinare di produzione
  2. Associazione Stampa Agroalimentare Italiana, L’indicazione Geografica Protetta all’aceto balsamico di Modena,
  3. Italia A Tavola, Tutela del balsamico di Modena.
  4. Nasce Consorzio Tutela Aceto Balsamico Modena Igp,
This article is issued from Wikipedia - version of the 12/2/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.