The Balsamic Vinegar of Modena is obtained adding aged vinegar and wine vinegar to the cooked grape must and left in wooden barrels for aging.
The grapes used are Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. The wine vinegar (at least 10%) is added to the fermented must or to the must partially cooked. The use of caramel is allowed up to a maximum of 2% of the finished product.
The aging period varies from a minimum of 2 months up to several years. After 3 years of aging in barrels, the balsamic vinegar can bear the name “aged” on the label.