Description ACETO BALSAMICO DI MODENA P.G.I. Must be produced exclusively in the vinegar cellars of the provinces of Modena and Reggio Emilia Only using musts obtained from the seven most cultivated grape varieties in Emilia Romagna Wine vinegar and a percentage of wine vinegar aged for a minimum of 10 years is added to the musts Maturation of vinegars in vats, barrels and casks made from different woods P.G.I. – Protected Geographical Indication Indicates the geographical name of a given production area used to designate a food product. It is obtained by an official recognition by the European Union. Consorzio Tutela Aceto Balsamico di Modena (Consortium for protection of Balsamic Vinegar of Modena) Established in its current form in December 2013. In 2014 the Consortium was formally recognized by MIPAAF (Ministry of Agricultural, Food and Forestry Policies). Ingredients Nutritional
