In the production of Balsamic Vinegar of Modena, authenticity is a core value. However, with an incredible variety of vinegar available on the market, it can be difficult to distinguish a true artisanal balsamic vinegar from an industrial product. The secret to an informed purchase lies in a combination of some key factors:
- The DOP and IGP certifications, which guarantee the origin and quality
- The raw materials, because an authentic balsamic vinegar comes only from selected ingredients
- The method of production, which respects traditional artisanal methods and long maturation times
A true Balsamic Vinegar of Modena is not just a question of taste, but also of time, territory and quality. Let’s see together how to recognise an authentic product and how to avoid imitations.
DOP and IGP certifications
The first step to recognise an authentic Balsamic Vinegar from Modena is to check the DOP or IGP certification on the label. Both offer a guarantee on the origin and quality of the product, distinguishing it from imitations on the shelves.
Anyone who chooses Traditional Balsamic Vinegar of Modena DOP first of all has to recognise its iconic bottle, designed by the famous Italian designer Giorgetto Giugiaro. According to the strict Production Guidelines approved by the Consortium, every Traditional Balsamic Vinegar of Modena DOP must be bottled and marketed in this type of bottle. To obtain DOP (Protected Designation of Origin) certification, the product must be made exclusively from the cooked must of local Modena grapes, aged for at least 12 years in wooden barrels, and must pass strict controls before being placed on the market. Rich in complex aromas and perfect for tastings, aged cheeses and refined dishes, this balsamic is definitely one of the condiments with an extra kick that should never be missing from a well-stocked pantry.
Balsamic Vinegar of Modena IGP is usually a much younger product, choosen mostly for everyday use on salads, vinaigrettes, vegetables and marinades, even if also more complex and aged vinegars can be obtained following this second method of production. To obtain the IGP (Protected Geographical Indication) certification, vinegar undergoes controls to ensure respect of the regulations. Produced with cooked must and wine vinegar, it can also have other ingredients within its composition, but also must necessarily age for at least 60 days in wooden barrels before being defined as Balsamic Vinegar of Modena IGP. Although more affordable, a quality Balsamic Vinegar of Modena IGP is still produced in accordance with the Emilian tradition, we always have to remember how important is the aromatic part of the vinegar and how the ageing is crucial for its complexity and density.
Home-made balsamic vinegars: why can they not be sold?
When visiting the area of Modena and Reggio Emilia, you may meet families who make their own balsamic vinegar at home, handing down the recipe from generation to generation. These are very often quality products, stored for years in small barrel batteries. . If you happen to taste this kind of product by chance, be aware that you are dealing with a Balsamic Vinegar that cannot be sold. The DOP and IGP disciplinary imposes strict rules for the official sale of balsamic vinegar, which is why only certified producers can commercialise it.
Buying a balsamic vinegar with a DOP or IGP label is therefore the only way to be sure of having a controlled product that meets quality standards..
Where can you buy authentic artisanal balsamic vinegar of Modena?
To avoid imitations and bring an authentic product to the table, rely on producers who respect tradition and quality like La Vecchia Dispensa. Check out our Traditional Balsamic Vinegar of Modena DOP on our online shop: buy now, wait for it comfortably at home and experience the authentic experience of a handmade balsamic, just as it was once made!
