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ACETO BALSAMICO DI MODENA |
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Aceto Balsamico di Modena
The Aceto Balsamico di Modena is produced according to special procedures from alcoholic fermentation of grape-must which is then boiled down in open pots over a direct flame , by adding 10-year-old vinegar in order to give the typical organoleptic properties to it.
This is a special product that is completely different from the common wine vinegars and from the Aceto Balsamico Tradizionale di Modena DOP. In fact, it has a pleasant fragrance but it is not really thick and creamy. Nevertheless it can be considered a good product of high quality and it is known worldwide.
In order to guarantee the quality of the product in 1993 the institute for the quality, the Consorzio Aceto Balsamico di Modena was founded, representing the main vinegar producers of Modena. The consortium preserves the quality of the Aceto Balsamico di Modena, and the I.G.P. (protected geographical indication) first of all.
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