Balsamic vinegar of Modena

The PGI production regulations leave plenty of leeway, allowing the use of grape must (even if it is not from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar between 10 and 80%.

Withdrawal and refilling, as used in making traditional balsamic vinegar, are not used; the ingredients, once mixed, must be kept in wood containers for a duration of at least 60 days.

Upon submission of the application by Italy, Germany, and Greece raised the objection that the protection of the expression balsamic vinegar would have strongly damaged their national production, that has been legalized for five years.

After three years of disputes, on 3 July 2009, the European Commission put the balsamic vinegar of Modena in the register of protected geographical indications, with unanimous vote—apart from the "technical" abstention of France.

In 1993 the Consorzio Tutela Aceto Balsamico di Modena was born, at the initiative of the largest and oldest manufacturers, for the valorization of the product, its defense, and diffusion worldwide.