Using a special traditional technique, Balsamic Vinegar of Modena PGI is made beginning from the alcoholic and acetic fermentation of grape musts, sometimes partially fermented or concentrated, even by cooking them over a direct flame. The result is mixed with wine vinegar, and a portion of vinegar that has been aged for at least 10 years is added to give the product its typical organoleptic qualities. The ageing in precious wooden barrels contributes to the peculiar fragrant notes of the finished product.
The term balsamic vinegar is commonly used to generally indicate some sweet and sour condiments and vinegars produced in the provinces of Modena and Reggio Emilia in Italy.
After years of legal changes, also due to appeals through the courts by some European countries, it has come to the definition of indications of origin by the European Union, for which today two types of product are distinguished:
Traditional Balsamic Vinegar, obtained from the long aging of cooked grape must; it is protected with the Protected Designation of Origin in two versions:
- Traditional Balsamic Vinegar of Modena DOP (ABTM)
- Traditional Balsamic Vinegar of Reggio Emilia DOP (ABTRE)
Balsamic Vinegar of Modena PGI (ABM), the most popular product, in the composition of which other ingredients appear and which does not require long aging.
Since 1990, the Mussini family has been producing balsamic vinegars of excellent quality, in their PGI and PDO versions. Over time, the brand has created unique products, such as its dressings, creams, and pasta sauces.