All the supply chain for the production of traditional balsamic vinegar is certified: from the grapes till the finished product. All the production phases are recorded in registers and checked by the certification authority. There is a law which rules the production of traditional balsamic vinegar of Modena and which recognize the Protected Origin Designation to the product, according to the European Regulation CEE 2081/92.
The cooked must is the only ingredient for traditional balsamic vinegar of Modena.
The grapes we can use are fixed by law. They are the typical grapes of the area of Modena, mainly Trebbiano Modenese and Lambrusco.
We harvest the grape the latest as possible, as we need the highest sugar concentration. Then we press the grape and we cook the juice in big vats at 85°C for an average cooking time of 24-36 hours.
During cooking we lose water for evaporation and we concentrate sugar. At the end of cooking the must is distinctly sugary and fruity as a flavour, brown as a colour.
It's from this sweet and sugary product that the Traditional balsamic vinegar comes from!
As for all the production phases, even our cooked must is certified.