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History of Balsamic Vinegar

History of Traditional Balsamic Vinegar of Modena DOP

(Protected Designation of Origin)

Roots back to ancient Roman times…. Instead of using wine like other Italian vinegars, the product is obtained by using the cooked juice of the grape, known as the “must”.

Different recipes originated throughout history, and gave birth to the only two existing, regulated products: Traditional Balsamic Vinegar of Modena DOP (Protected Designation of Origin) and Balsamic Vinegar of Modena IGP (Protected Geographic Indication) – these two items are the only two items regulated and approved by the Italian Government and European Union.

Our dark balsamic also known as condimento is of the highest quality and is made in Modena, Italy from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. Cooked over an open wood fire, just as DOP Traditional Balsamic grape must is. Wood-fire-cooked grape must is then put directly in to old, fired wood barrels
Nothing is ever added to the cooked, caramelized must of DOP balsamic. Slowly ages in this manner and turns in to “vinegar” by itself over the course of many years, hence the scarcity and price tag.

By Italian law, DOP balsamic must undergo strenuous sensory evaluation and laboratory analysis Once approved as DOP, it can then only be sold in 100 ml. bottles which are identical based on two exclusive regions of production, Emilio Reggiano or Modena Italy. The bottles from each region are uniform in size and shape regardless of who produced the balsamic.

The consortium then licenses the producer to use the 100 ml. DOP bottle which is then, wax sealed, numbered and boxed for individual sale. The wax sealed numbered bottles will never be sold unboxed, as a loose bottle by itself.
Furthermore , it is never, sold in other types of bottles outside of the 100ml. DOP bottle, and certainly never in bulk, EVER! Furthermore, this product is rarely, if ever, used for cooking. It is far too prized and expensive. For this reason, it’s typically served drop by drop on a spoon, like a digestif after a meal. We urge you to open a tiny wax sealed and numbered bottle of DOP balsamic and compare it with our Traditional Style Balsamic Condimento of Modena, Italy. The similarity is remarkable.

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