Authentic Balsamic Vinegar of Modena (P.G.I. & D.O.P.)

Experience the true taste of Modena with our curated collection of authentic Balsamic Vinegar. From versatile P.G.I. vinegars perfect for everyday creations to the rare and precious Traditional D.O.P. "Extravecchio" aged for over 50 years, each bottle represents a legacy of Italian craftsmanship and flavor.

• Certified Authenticity: Featuring both P.G.I. (Protected Geographical Indication) and D.O.P. (Protected Designation of Origin) certified vinegars.
• Aged to Perfection: A range of aging profiles, from a versatile 5+ years to a profoundly complex 50+ years.
• Rich & Complex Flavor: Notes of cooked grape, plum, cherry, and vanilla, with a perfect balance of sweet and sour.
• Artisanal Production: Crafted in Modena using traditional methods, including aging in a series of precious wood barrels.

The Arrivato Experience

True Balsamic Vinegar is a treasure of Modena, a tradition dating back to the Middle Ages. Unlike commercial imitations, authentic balsamic is made from cooked grape must, which is aged for years in a series of wooden barrels called a batteria. Each wood—oak, cherry, chestnut, ash—imparts a unique character, gradually transforming the must into a thick, syrupy, and intensely aromatic vinegar. Our collection honors this tradition, offering both the accessible quality of Aceto Balsamico di Modena P.G.I. and the unparalleled complexity of Aceto Balsamico Tradizionale di Modena D.O.P.

Understanding the Certifications:

• P.G.I. (Protected Geographical Indication): A blend of cooked grape must and wine vinegar, aged for at least 60 days. It offers a brighter acidity and great versatility for everyday use. Our P.G.I. vinegars are aged much longer (5+ and 8+ years) for superior depth.
• D.O.P. (Protected Designation of Origin): The highest standard, made from 100% cooked grape must and aged for a minimum of 12 years ("Affinato") or 25+ years ("Extravecchio"). It is thick, complex, and meant to be used sparingly as a finishing condiment.

In Your Kitchen

The use of balsamic vinegar depends on its age and intensity. Younger, more acidic P.G.I. vinegars are excellent for cooking and dressings, while the precious, syrupy D.O.P. vinegars are best used as a final flourish.

• P.G.I. (5+ & 8+ Years): Perfect for vinaigrettes, glazing roasted meats and vegetables, or marinating chicken and pork.
• Traditional D.O.P. (12+ Years): Drizzle over aged Parmigiano-Reggiano, fresh strawberries, or a simple risotto.
• Traditional D.O.P. "Extravecchio" (50+ Years): A rare delicacy to be savored. A few drops are all that is needed to finish a perfectly cooked steak, a piece of fine cheese, or even a scoop of vanilla gelato. It can also be enjoyed on its own as a digestif.

Details

• Origin: Modena, Italy
• Ingredients (P.G.I.): Cooked grape must, wine vinegar.
• Ingredients (D.O.P.): 100% Cooked grape must.
• Storage: Store in a cool, dark place away from direct heat. Do not refrigerate.