Both exceptional, the differences between the two products are subtle but important.
Tradizionale Balsamic Vinegar of Modena PDO — or Aceto Balsamico Tradizionale di Modena DOP — is a syrupy and thick product, crafted according to a century’s old recipe and aged for at least 12 years, made using only cooked grape must. Every aspect of its production is intrinsically linked to Modena, and for that reason it holds prestigious PDO status. You can read more about how we make it here.
Balsamic Vinegar of Modena PGI — otherwise known as Aceto Balsamico di Modena IGP — is a newer, shorter-aged vinegar made from a blend of two ingredients, red wine vinegar and grape must. It’s less rare and generally less expensive than its older sibling, but it still holds the special Protected Geographic Indication PGI status and it’s production is
governed by strict rules and a certification process to guarantee authenticity. You can read more about how we make it here.