Balsamic Vinegar of Modena PGI is made according to traditional methods using vinegar aged for at least 10 years, a minimum of 10% vinegar obtained from the acetification of pure wine and partially fermented, cooked or concentrated grape must from select grape varieties (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes)

Balsamic Vinegar of Modena PGI can only be produced in the provinces of Modena and Reggio Emilia. The climate and environment of these areas are particularly suited to the maturation and aging of the finest balsamic vinegars. Learn more about PGI status here.

Our balsamic vinegar has all the characteristics associated with this classic Italian condiment: a viscous, deep dark-brown colour, a density of 1.33 well above the minimum of 1.06 that is required for Balsamic of Modena and a velvety smooth, well balanced sweet and sour taste with a lingering delicate, lightly acidic aroma & subtle woody notes (minimum acidity of 6%)

“Deliciously syrupy”, “sweet, tart and rich all at once” quoting this year’s GTA judges that honoured Odysea Balsamic Vinegar of Modena for its qualities & versatility in the kitchen with one of their stars.

An intense, dark, dense and velvety smooth balsamic vinegar produced in Modena, Italy.

Storage Information

Store in a cool, dry place.

Concentrated Grape Must
Wine Vinegar (Sulphites).
For allergens see ingredients in bold