Balsamic vinegar: PGI and traditional PDO allied for quality

The two protection Consortia, which have been working together for years for a variety of protection and promotion activities, have signed a memorandum of understanding to look together to the future of the sector
Balsamic vinegar: PGI and traditional PDO allied for quality

The Consortia for the protection of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO have signed a memorandum of understanding to share their strategies for the future.

In recent years, the two Consortia have started a collaboration that has become increasingly intense identifying as common goals the protection of their brands, products and the activities of training and information. From the joint management of legal proceedings, to the organisation of the annual event “Acetaie Aperte”, up to the creation of a shared space called “Le Terre del Balsamico” at FICO agri-food park in Bologna, the cooperation is going on very well.


The new agreement set up a coordination committee in which the presidents and vice-presidents of the two bodies will be able to meet regularly. For the first two years the president of this committee will be Enrico Corsini, current president of the Consortium for the protection of Traditional Balsamic Vinegar of Modena PDO. “In the future – Corsini says – we will be able to face the challenges of protection, vigilance, promotion and communication with greater strength. Uniting, after so many years, the PDO and PGI of Balsamic Vinegar is also an added value for the entire sector and for the promotion of the territory.”

Mariangela Grosoli (in the picture above, together with Enrico Corsini), president of the Consortium for the protection of Balsamic Vinegar of Modena PGI, also underlines the strategic importance of this collaboration: “It was 2002 when we constituted the Acetaia d’Italia and organized together the first Year of Balsamic Vinegar. Today the time has come to formalise a choice that represents an important result for Modena, its territory, its enogastronomic and cultural tradition”.


The goal of the agreement involve the protection, communication and promotion of products, their names and the territory, public relations, relations with the media and institutions.

The choice made by the two Consortia from Modena is consistent with the history of balsamic vinegar, which started at least a thousand years ago and has remained a common history for more than seven centuries. Only in the last two hundred years has it been divided into parallel paths that have led to the recognition and enhancement of the individuality, differences and complementarity of both products. To put it in the words of Mariangela Grosoli: “We both have to defend the ‘Balsamic’ term”.

The first event in which the two Consortia will present themselves together will be the next edition of Cibus trade show in Parma.

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Balsamic Vinegar of Modena PGI

  • From 7 different grapes, aged minimum 60 days in Modena. Over 36 months it can be labelled as «invecchiato» (aged);
  • Average price: from €7 for 250 ml (not aged) to €20 for 250 ml (aged);
  • Authorized use of caramel to enhance the colour;
  • Exports value: 897 mio euros.

Traditional balsamic vinegar of Modena PDO

  • Aged minimum 12 years (extra old: 25 years);
  • Prepared with only cooked must;
  • Average price: €100 for 250 ml (aged 12 years), €250 € for 250 ml (aged over 25 years);
  • Produced in the province of Modena;
  • Exports value: 5.8 mio euros.
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Balsamic vinegar of Modena is an important and strongly export-oriented business. The estimated commercial value reaches about one billion euros, 92% of which is generated by exports.

If the Traditional PDO vinegar is undoubtedly the ‘jewel’, the worldwide excellence of the sector with very few volumes sold at a high price, it is the Balsamic vinegar of Modena PGI to ensure large volumes and large turnovers to specialized companies, among which the ‘three big’ Acetum, Ponti, and De Nigris, (in strict order of turnover) stand out.

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