Balsamic Vinegar of Modena IGP: The Production || Acetaia La Bonissima

The production

The Aceto Balsamico di Modena IGP is produced following the strict regulations as required by the IGP Production Regulations using only the strongest grape wine must concentrate cooked using seven varieties of grape: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni which the Acetaia La Bonissima personally select from crops grown exclusively in the Italian Region.

Once these two ingredients have been properly measured depending on the type of vinegar we need. They are left to mature in wooden barrels for a period of not less than 3 years and, much more for the aged vinegars.

The Acetaia La Bonissima is certified by CSQA, n.21289, and follows ancient handcrafted methods in producing the Aceto Balsamico di Modena IGP, and then adds a touch of class and originality in all its packaging. Each bottle has recorded documents which guarantee the Origins for Consumer Protection.

The characteristics

Bearing in mind that the noble heart of Aceto Balsamico di Modena IGP is the cooked must its easy to understand the higher standard of the added must used will therefore produce a better quality of "Balsamic". All of the vinegars produced by the Acetaia La Bonissima contain a very high percentage of cooked grape must thus giving rise to a "Balsamic" with a distinct bouquet aroma, but decidedly consistency.

However the difference between the Aceto Balsamico Tradizionale di Modena DOP and the Aceto Balsamico di Modena IGP is that the “Traditional” will be transferred from barrel to barrel with time, while the IGP will stay in the same barrel for at least 36 months or more when required in accordance to the IGP Production Regulations before being bottled and packaged.

The aging process

With the Aceto Balsamico di Modena IGP an expiry or best before day is not needed, as is the case for most other vinegars in general.
IGP Production Guidelines undeniably forbids use of any numeral forms to show the period of maturation of a "Balsamico" permitting the use of the word “aged” only after it has spent a least 36 months in the wooden barrels, which means the exact age can not be shown on the label.

Recognising quality

One of the most obvious features that the consumer can easily identify the quality of a "Balsamic" is its density and obviously its price.
The slowness and density of a drop inside our “Balsamic” bottles immediately identifies the degree of ripeness. Each and every one of our bottles contains a "Balsamic" different in both the composition of the blend as well as the time of aging.