Antique condiment, made from typical Modenese grapes. After the grapes are crushed and before fermentations begins the must is cooked in open vats, at atmospheric pressure. Extensively aged and perfected in barrels of various prestigious woods. The agency certifying the product & the consortium of tasting experts certify two levels traditional balsamic vinegars: Affinato (aged a minimum of 12 years) and Extra Vecchio (aged a minimum of 25 years).
Before being marketed, the Traditional Balsamic Vinegar of Modena is aged for at least 12 years in small casks made up of different wood types, and then it is examined by the Committee of certified tasters. After a strict examination, it is bottled and marked by the Association with a seal. The testers verdict is expressed using a points system to classify Balsamic Vinegar of Modena as Affinato (Old) or Extravecchio (Extra Old), the only two officially-recognized types. The vinegar must only be bottled in bottles having the shape and capacity of the Giugiaro bottle.