Those visiting Modena for the first time are often surprised when, during their visit to an Acetaia, they discover something they hadn't imagined.

In Modena, there isn't just one type of Balsamic.

Indeed, there are two profoundly different products, both protected by the European Union and closely linked to our territory:

  • Traditional Balsamic Vinegar of Modena PDO
  • Balsamic Vinegar of Modena PGI

They share the same land, an ancient history, and a culture that has been passed down for centuries, but they are created with different purposes, ingredients, and production methods.

Understanding these differences means learning to choose the Balsamic most suited to your tastes and cooking style.

And this is precisely the aim of this guide.

Why was Balsamic Vinegar born in Modena?

Every region has its own excellences.

Tuscany is famous for extra virgin olive oil, the Langhe for truffles, Parma for Prosciutto and Parmigiano Reggiano.

Modena holds the secret to Balsamic Vinegar.

Not because excellent grapes aren't grown elsewhere, but because here, over the centuries, an unrepeatable balance between climate, territory, culture, and tradition has been created.

The hot summers, cold winters, typical humidity of the Po Valley, and continuous temperature fluctuations allow the grape must to slowly transform inside the attics, where the sets of barrels have always rested.

This is where Balsamic Vinegar is born, and it is also why it continues to represent one of the most authentic symbols of our land.

Traditional Balsamic Vinegar of Modena PDO

Traditional Balsamic Vinegar of Modena PDO represents the oldest and most authentic expression of Modena's culinary heritage.

It is made from one single ingredient: cooked grape must.

No wine vinegar, colourings, thickeners, flavourings or other additives are used. Time is the only ingredient added during production.

After cooking, the grape must is transferred into the traditional battery of barrels (batteria), consisting of at least five progressively smaller wooden barrels made from different types of wood, including oak, chestnut, cherry, mulberry and juniper. Each wood contributes its own distinctive aromas and characteristics, giving the vinegar extraordinary complexity over the years.

To be certified as Traditional Balsamic Vinegar of Modena PDO, the product must age for a minimum of 12 years.

To earn the designation Extravecchio (Extra Aged), it must mature for at least 25 years.

Each year, only a small quantity of vinegar is drawn from the smallest barrel. That amount is then replenished with vinegar from the previous barrel, continuing all the way back to the newest cooked grape must. This centuries-old method creates a unique balance where every drop contains the history of many different harvests.

For centuries, these barrel batteries belonged not to businesses, but to families. In the Modenese tradition, a battery of barrels was often prepared for the birth of a daughter and carefully maintained throughout her life until it became part of her wedding dowry. More than a valuable possession, it represented family history, patience and the responsibility of passing a tradition on to future generations.

Since 1987, Traditional Balsamic Vinegar of Modena PDO has been sold exclusively in the iconic 100 ml bottle designed by the world-renowned Italian designer Giorgetto Giugiaro for the Consortium of Spilamberto. Today, this bottle is recognised worldwide as one of the symbols of authentic Traditional Balsamic Vinegar of Modena PDO.

Traditional Balsamic Vinegar of Modena PDO is naturally rare.

Not only because it requires decades of care and ageing, but because it preserves a culture, a family tradition and a heritage that has belonged to Modena for centuries.

How to use Traditional PDO

Traditional Balsamic Vinegar is not made for cooking.

It is made for tasting.

Just a few drops are enough to enhance:

  • Parmigiano Reggiano PDO
  • strawberries
  • cream-flavored gelato
  • beef fillet
  • tortellini in Parmigiano Reggiano cream
  • risottos
  • desserts
  • a spoon at the end of a meal

Its natural viscosity, achieved solely through time, means only a very small amount is needed.

Balsamic Vinegar of Modena PGI


Balsamic Vinegar of Modena PGI was born from a different need.

While the Traditional Balsamic Vinegar has always been kept in the attics of Modenese families, the PGI was developed to make the taste of Balsamic accessible to a wider audience and to accompany everyday cooking.

It is obtained from the union of cooked and/or concentrated grape must and wine vinegar, as stipulated by the Production Specification.

The minimum aging period is sixty days, while the aged version requires at least three years.

It is precisely thanks to Balsamic Vinegar of Modena PGI that the name "Balsamic of Modena" has reached tables all over the world.

How to Use Balsamic Vinegar of Modena PGI

PGI is extremely versatile.

It can be used both raw and cooked.

It is perfect for:

  • salads
  • marinades
  • vegetables
  • roast beef
  • roasts
  • pan drippings
  • sauces

  • reductions
  • hamburgers
  • bruschetta

A tip?

When you buy a PGI Balsamic Vinegar of Modena, always turn the bottle and read the list of ingredients.

If the first ingredient is grape must, you will generally find a softer and naturally sweet product.

If, on the other hand, wine vinegar prevails, the taste will be fresher and more decisive.

What is the difference between PDO and PGI?

Traditional Balsamic Vinegar of Modena DOP

Single ingredient: cooked grape must

Minimum 12 years aging

Extravecchio: minimum 25 years

Batteries of small barrels

Ideal especially uncooked

Naturally limited production

Balsamic Vinegar of Modena PGI

Cooked and/or concentrated grape must and wine vinegar

Minimum 60 days

Aged: minimum 3 years

Larger barrels

Perfect for both raw and cooked dishes

Wider production

It's not about deciding which is better.

They are two different products, created for different needs and capable of offering different experiences.


Does White Balsamic Vinegar exist?

No.

Traditional Balsamic Vinegar of Modena PDO is produced exclusively from cooked grape must, which naturally takes on a dark color during cooking.

Balsamic Vinegar of Modena PGI also always contains cooked and/or concentrated grape must.

For this reason, a true Balsamic Vinegar of Modena, by its nature and production specifications, cannot be white.

The so-called "white condiments" are different products and should not be confused with certified Balsamic Vinegar.

The numbers on the label? Better to pause for a moment.

You may come across bottles with labels stating "12 years," "18 years," "25 years," "50 years," "100 years," or even a specific vintage.

My advice is very simple: stop for a moment.

If we are talking about Traditional Balsamic Vinegar of Modena DOP or Balsamic Vinegar of Modena IGP, the Production Specification does not allow the indication of aging years or a specific vintage on the label.

In the case of Traditional DOP, the only indications provided are:

"Affinato" (Aged), with a minimum aging of 12 years;
"Extravecchio" (Extra-old), with a minimum aging of 25 years.

You will never find "18 years," "30 years," or "50 years" written on a certified bottle.

The reason is very simple.

Traditional Balsamic Vinegar is created within traditional sets of barrels. Each year, only a small quantity is drawn from the smallest barrel, and the extracted portion is refilled with the content of the preceding barrel, which in turn receives from the even larger barrel, all the way back to the cooked must from the latest harvest.

Each bottle therefore contains the result of a decades-long history, in which younger product and much older product coexist.

For this reason, it would be impossible to attribute a precise age to it.

Even for Balsamic Vinegar of Modena IGP, the Specification does not provide for the indication of aging years on the label. The only recognized definitions are Balsamic Vinegar of Modena IGP and Aged Balsamic Vinegar of Modena IGP, the latter with a minimum aging period of three years.

When choosing a certified Balsamic, therefore, do not be guided by numbers that may seem fascinating.

Let yourself be guided by the Specification, the certification, and the producer's transparency.

These are the true guarantee of authenticity.

You really only choose what you know

Come and discover Balsamic vinegar directly at the Acetaia

Every day, I personally accompany visitors from all over the world to discover Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.

During the visit, you will be able to enter our attics, learn about the production method, taste different types of Balsamic vinegar, and discover how to best use them in the kitchen.

Because, ultimately, I still believe in one thing.

You only truly choose what you know.

Book your Acetaia experience