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PGI Balsamic Vinegar

The PGI Balsamic Vinegar of Modena (where PGI stands for Protected geographical indication) is a skilful blend of cooked grape must, concentrated must and wine vinegar. The PGI product specifications provide specific indications on the grapes that may be used for its production. The allowed grapes are only Lambrusco (in all its varieties and clones), Ancellotta, Trebbiano (in all its varieties and clones), Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The same specifications also require that the barrels where the Black Gold of Modena ages be made from oak, chestnut, mulberry and juniper wood.

As for ageing, the PGI Balsamic Vinegar of Modena must age for at least 60 days. The labelling “invecchiato” (aged), with no further addition, is only allowed if the vinegar has aged for at least 3 years in casks, barrels or other wooden containers. To give consumers this information, Acetaia Mussini uses the Coins code. For PGI vinegars, they can go from one to five.