Discover the rules that guarantee the excellence of our products: the path towards Traditional Balsamic Vinegar of Modena P.D.O..

Every drop of Traditional Balsamic Vinegar of Modena P.D.O. is the product of a strict quality process inspired by tradition.
In this section you can learn all about the Product Specifications, a detailed rulebook that guides every step in the creation of this culinary masterpiece.
From the selection of the grapes to the long ageing process in ancient wooden barrels, discover how dedication, time and artisan knowledge are combined to make balsamic vinegar a genuine work of art.
Traditional Balsamic Vinegar of Modena P.D.O. Product Specifications
Art. 1. Designation
The Protected Designation of Origin “Traditional Balsamic Vinegar of Modena” is reserved for products that comply with the conditions and requisites outlined in these Product Specifications.
Art. 2. Ampelographic base
“Traditional balsamic vinegar of Modena” must be obtained from grape must originating from vineyards consisting in whole or in part of the following varietals: Lambrusco (all varieties and clones); Ancellotta, Trebbiano (all varieties and clones); Sauvignon, Sgavetta; Berzemino, Occhio di Gatta. The product referred to in art. 1 may also be obtained from grape varietals from D.O.C. (Denominazione di Origine Controllata – Controlled Designation of Origin) vineyards in the province of Modena.
Art. 3. Production area
The grapes used to make “Traditional Balsamic Vinegar of Modena” must be grown within the traditional boundaries of the province of Modena.
Art. 4. Characteristics of the raw material
The grapes used to make “Traditional Balsamic Vinegar of Modena” must guarantee a grape must saccharometer reading of at least 15° and maximum grape production per hectare of specialist vineyard may exceed 16 tonnes. Maximum grape production for must destined for concentration may not exceed 70%. Any excess yield may only be used for acetification.
Art. 5. Processing method
The fresh must used to produce “Traditional Balsamic Vinegar of Modena” may undergo a decantation and refrigeration process as long as this does not lead to the freezing of the watery part. The use of preserved must and/or must containing any additives or additional substances is prohibited.
Must used to produce the designation of origin is cooked at atmospheric pressure in open vats. The must is cooked over an open flame for at least 30 minutes at a temperature of no less than 80 °C. Processing, obligatory ageing and bottling operations must all take place in the province of Modena.
For the production of “Traditional Balsamic Vinegar of Modena”, the cooked must undergoes alcoholic and acetic fermentation in traditional production rooms. Known in the local area as “acetaie” (vinegar lofts), these rooms must meet specific environmental and heating requirements so the product is able to age according to the traditional method, guaranteeing suitable ventilation and exposure to natural variations in temperature.
The alcoholic and acetic fermentation process reaches optimal levels of maturation, ageing and refinement after an appropriate period of time, in any case no less than 12 years, respecting the traditional procedures that have been consolidated over the centuries and without the addition of any other substances except for the possible seeding with colonies of bacteria known as “mother vinegar”.
The various refining and ageing processes of “Traditional Balsamic Vinegar of Modena” involve a series of transfers of the cooked must into casks or vessels of different sizes and different types of wood, typical of the area, which must be specifically numbered and marked. The addition of any substance not indicated in these Product Specifications is forbidden. The marketing of must or products used to produce the Protected Designation of Origin referred to in art. 1 outside of the zone indicated in art. 3 shall result in the permanent loss of the right to use the Protected Designation of Origin and any references to the production method.
Products which, according to the owner, have acquired the minimum necessary characteristics, as outlined in these Specifications, to be marketed for consumption are subject to analytical and organoleptic evaluation.
Art. 6. Consumption characteristics
When marketed for consumption, “Traditional Balsamic Vinegar of Modena” must possess the following characteristics:
- colour: dark brown, dense and glossy;
- density: perfect free-running, syrup-like density;
- aroma: characteristically fragrant “bouquet”, complex but well amalgamated, penetrative and persistent, with an evident but pleasurable and harmonious acidity;
flavour: characteristically balsamic, as dictated by a tradition that has remained unchanged over the centuries, sweet and sour and well balanced with a pleasant acidity and a slight tang of aromatisation due to the various woods of the vinegar loft vessels, vibrant, honest, full, velvety, intense and persistent, in perfect harmony with its olfactory qualities;
- total acidity: not below 4.5° (expressed in grams of acetic acid per 100 grams of product);
- density at 20 °C: not below 1.240.
The evaluation of the analytical and organoleptic characteristics of the designation is performed, at the request of the interested parties, on all batches before the product is marketed for consumption.
Art. 7. Analytical and sensory examination and bottling
The product with the designation as per art. 1 must pass the analytical and sensory examination before it can be marketed. The bottling of products certified as eligible at the end of the procedure described in this article takes place in the administrative territory of the province of Modena. The packaging containing Traditional Balsamic Vinegar of Modena must take a specific form, guaranteed to preserve the quality and prestige of the product, and comply with the measurements and technical characteristics outlined below:
- shape: spherical with rectangular base in heavy glass;
- composition: clear glass;
- volume: 10, 20 or 40 cl.
The artistic design of the packaging must comply with the design specifications in the attachments. Once bottled, Traditional Balsamic Vinegar of Modena must be marked with a non-reusable seal with serial number which is attached to the packaging in such a way that the seal must be broken in order to open the bottle.
Art. 8. Designation and presentation
The designation on the label, “Aceto balsamico tradizionale di Modena” (Traditional Balsamic Vinegar of Modena), must be indicated in clear, indelible characters of the same size and colour and sufficiently large enough to be distinguished from any other indication on the label.
The designation as per art. 1 must be immediately followed by the wording “denominazione di origine protetta” (“protected designation of origin”), written out in full and in characters no less than 3/4 of the size of those used for the name of the product.
The label may also include the EU wording “denominazione di origine protetta” (“protected designation of origin”) or “D.O.P.” (P.O.D.) written out in full and in the language of the destination country.
It is forbidden to add any other qualification to the designation as per art. 1 other than those expressly indicated in these regulations, including the adjectives “extra”, “fine”, “scelto” (“select”), “selezionato” (“select”), “riserva” (“reserve”), “superiore”, “classico” or similar.
The word “tradizionale” (“traditional”) may be repeated on the label in the same visual field as the designation in characters no bigger than three times the size of those used for the designation.
“Traditional Balsamic Vinegar of Modena” may not make any reference to the year of production; the wording “Extravecchio” (“extra aged”) may be used for products that have been aged for no less than 25 years.
Any consumer information relating to processing methods and the culinary use of the product must feature on a secondary label or tag or in an area clearly separated from the main label and must not mislead the consumer in any way as regards specific qualities, production methods or the real age of the product.
The designation and presentation rules indicated herein are not a substitute for current European and national food product labelling regulations.
Download the complete Product Specifications
To find out more download the PDF file of the Product Specifications extracted from the Official Gazette of the Italian Republic here.