The Balsamic Vinegar of Modena P.G.I. is a different product from the Traditional.
Traditional Balsamic Vinegar of Modena is produced only with cooked grape must and left to age for at least 12 years, while the P.G.I. product comes from the mixing of wine vinegar and cooked must and ages for a minimum of 60 days, up to 3 years. , according to the rules of its specification.
The Balsamic Vinegar of Modena obtained the recognition of Protected Geographical Indication (P.G.I.) in June 2009.
The ingredients of the Balsamic Vinegar of Modena P.G.I. are wine vinegar and cooked must from typical Modena vines, with the possible addition of a maximum of 2% of caramel, which, however, not all producers use. Thickeners and dyes are strictly prohibited.
The difference in the quality of P.G.I. Balsamic Vinegars is given by the quality of the must present in the mixing and by the percentage of must and vinegar used for the production. The greater the quantity of must, the higher the quality.
It is the best known vinegar, born for the trade and can be found in any grocery store and in all supermarkets.
Unlike Traditional Balsamic Vinegar, the P.G.I. production specification does not require the use of a bottle that is the same for all producers, but restricts the minimum capacity of the bottle which must be no less than 250 ml.
Any product present in smaller capacity packs cannot be called Balsamic Vinegar of Modena P.G.I.
Acetaia la Tradizione has always been involved in the production of Traditional Balsamic Vinegar of Modena, but for some years it has also been producing an I.G.P. homologue called quality aged, using only first choice cooked grape must and wine vinegar left to age in vats for at least three years.
The quality of our product comes from the high percentage of cooked must used and from the selection of the grapes used for the musts.
The main line is called "Mo - De - Na" NEW. There are three products that stand out for a different balance between quality cooked must and vinegar, in order to allocate each of them to different gastronomic situations.
The "Mo" bottle has a high percentage of cooked must which gives it a fine density, while maintaining the acidity value over 6%. It is syrupy on the palate, excellent raw on strawberries and ice cream.
The "De" bottle is an intermediate product, excellent for vegetables, fish marinades and cheeses.
The "Na" bottle has a higher percentage of vinegar than the must. It is much fresher, melt and fluid, excellent for dressing salads, vegetables and for the preparation of sauces to be used hot in the kitchen.
In addition to the aforementioned line, we have the "Antica Trama" line.
The Antica Trama Chiara is produced from cooked musts of different types of Modenese grapes. It is less sweet, with more lively acidity, excellent for seasoning raw, grilled vegetables, excellent on baked fish.
The Antica Trama Scura, more full-bodied and dense, goes perfectly with soft blue cheeses, but is also excellent on meats, fruit and ice cream.