The Three Varieties of Balsamic Vinegar of Modena PGI
We all know that the amount of time spent in a barrel is one of the keys elements to the character of a Balsamic Vinegar of Modena. With age, comes new aromas and nuance. Time spent in the barrel affects the flavor, concentration, and color. Younger balsamic vinegars are designed to bring brightness and balance to dishes, while aged ones add depth, persistence and complexity. The longer it's aged, the more that balance shifts, yielding thicker, smoother, and sweeter sensations.
Balsamic Vinegar of Modena PGI (a Protected Geographical Indication that designates a product's quality specific to its characteristics and the region it comes from) is made from cooked and concentrated grape must blended with wine vinegar, carefully mixed according to secret Modenese’s blend — a sliding scale cooked grape must mixed with wine vinegar, the more grape must the thicker the products and more perceived sweetness — and aged in casks or vats made of fine woods, in compliance with the product specifications. Sweet, smooth, fresh and round, it’s a vinegar with body and balance that represents a holistic approach to such a harmony of taste.
For ages, consumers had no way of knowing how long the vinegar in those bottles of Balsamic di Modena PGI had been aged. Prior to a handful of years ago, any Balsamic Vinegar of Modena PGI past its 60-day minimum (to be considered PGI) wasn’t “aged” until after 3 years. Aside from that, there was no designation of time. The Consortium needed to create a new denomination, one that could give distinct prestige to a product of a certain duration past its initial fermentation. This is why last year, 2025, the consorzio established an age-based designation: Riserva. This further established the importance of time when it comes to maturation.
AFFINATO
Balsamic vinegars that are labeled as “Balsamic Vinegar of Modena” have been aged less than three years and are often called Affinato colloquially and are sharp and intense, with a dark plum-like brown color.
Product specification across all three designations the same minimum percentage of grape must and wine vinegar for all ageing categories: at least 20% grape must and 10% wine vinegar. The younger Aceto Balsamico di Modena must have a minimum acidity of 6%, while the “Invecchiato” and “Riserva” must have at least 5.5% acidity. Vinegars that have a higher proportion of wine vinegar in their blend give a greater perceived acidity and a lighter profile.
Younger Aceto Balsamic di Modena are suitable for condiments, cooking and marinating. They work well with foods that are nutty, sweet, salty, tangy, such as roasted vegetables, fish, fresh fruit and young cheeses.
Here are two recipes that really show off Balsamic Vinegar of Modena:
Caramelized pumpkin with Modena PGI balsamic vinegar, flat beans, and feta cheese
Salmon bowl in ponzu sauce with Modena PGI Balsamic Vinegar, avocado, raspberries and snow peas
INVECCHIATO
Aged Balsamic Vinegar of Modena, aged for at least 3 years, are more balanced and brighter, with a very dark and deep brown. Pair
with crisp green vegetables, salads, summery tomatoes, creamy spreads and umami-rich mushrooms.
Crispy schiacciata with asparagus, tomatoes and peanut hummus
Mini mushroom burgers with Balsamic Vinegar di Modena PGI balsamic tartare
RISERVA
The pinnacle of PGI Balsamic Vinegar of Modena, Riservas are aged at least 5 years. This tends to be the richest of the three designations; the additional time equals more depth and mouthfeel, with a mahogany, almost black tint.
Riserva is often enjoyed as a meditation vinegar, ideal for aged-hard cheeses like Parmigiano Reggiano (what grows together goes together!), fine chocolates, and finishing touches for haute cuisine or even a juicy seared steak. Remember, don’t cook Riserva. Riserva is a condiment capable of being a gourmet accent on a dish, rather than drowning it in acidity.
Think sweets and cocktails here too! What a wonderful way to use Balsamic Vinegar of Modena PGI Riserva to finish a meal.