the vinegar
Balsamic vinegar aged 25 years: what the age means
The difference between traditional balsamic and the cheaper kind, and why 25 years is a milestone.
Reserve your food walk ↗Two kinds of balsamic
| Aspect | Traditional balsamic vinegar | Balsamic Vinegar of Modena |
|---|---|---|
| Made from | Cooked grape must | A blend, with lesser protection |
| Aged | At least 12 years | Not for years |
| Protection | European protected designation of origin | Protected geographical indication |
| Where | Exclusively Reggio Emilia and Modena | Wider area |
Two products with similar names
Traditional balsamic vinegar and the inexpensive Balsamic Vinegar of Modena are very different. The traditional one is made from cooked grape must and aged at least twelve years.
Where it comes from
Traditional balsamic vinegar is produced exclusively around Reggio Emilia and Modena, in Emilia-Romagna, close neighbours of Bologna.
Why 25 years
The rules for the traditional vinegar allow the words Extra Vecchio on the label once it has aged 25 years. That is the age of the vinegar you taste on the walk.
How it is aged
The ageing method is very similar to the solera system used in Spain, where vinegar is moved between barrels as it matures.
How to taste it
Go slowly. Let it coat the Parmigiano and notice how thick and sweet-sour it is next to the thin vinegar on a supermarket shelf.
On the walk
You try a locally produced balsamic aged 25 years alongside Parmigiano Reggiano, and the guide explains how it is made.