Traditional balsamic vinegar of Modena P.D.O.

Traditional Balsamic Vinegar of Modena is obtained from the fermentation of the must of grapes grown in the province of Modena , cooked over direct heat in open vessels . The must is then subjected to fermentation in the typical " vinegar " . The aging lasts at least 12 years through racking in barrels of different sizes and wood . It is recognized as packaged by the manufacturer Consortium of Traditional Balsamic Vinegar of Modena and marked with a numbered security seal . In April of 2000 he obtained the protected designation of origin (PDO) by the European Council of Agricultural Ministers . Is sold with either a minimum aging of 12 years (referred to as "traditional balsamic vinegar of Modena"), and with an aging period of 25 years and over (called "Traditional Balsamic Vinegar of Modena Extra Vecchio").