PGI

PROTECTED

GEOGRAPHICAL

INDICATION

CONTROLS AND SURVEILLANCE

ON THE PRODUCTION PHASES

GUARANTEE THE TRADEMARK OF ORIGIN.

WHAT IS MEANT ABOUT

ACETO BALSAMICO

DI MODENA PGI?

The Protected Geographical Indication status is given to those agricultural products or foodstuffs which have a specific quality, goodwill or other characteristic property, attributable to its geographical origin.

To receive the PGI status, the entire product must be traditionally and at least partially manufactured (prepared, processed or produced) within the specific region and thus acquire unique properties.

Outside Europe, the protection of PGS products usually require bilateral agreements between the EU and the importing countries, while protected indications may not always supersede other intellectual property rights such as trademarks.

THE PROTECTION

OF PGS

PRODUCTS

1

Aceto Balsamico di Modena PGI must be produced within the provinces of Modena and Reggio Emilia (stages: raw material assembly, processing, refining/ageing).
2

It is obtained from grape must (not less than 20% of total volume) and wine vinegar (at least 10%) and an aliquot of vinegar aged for at least 10 years; a maximum of 2% of caramel may be added for colour stability.
3

Grape must has to be produced from the following vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.
4

Refining and aging must take place in high-quality wood receptacles for at least 60 days from the date at which the raw materials are assembled and ready for processing.
5

The name Aceto Balsamico di Modena may not be qualified in any way, even in numerical form. It can only be qualified as “AGED” the product that is aged in wood for a period of three years or more.
6

The receptacles in which Aceto Balsamico di Modena is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity> 0,250/0,500/0,750 1/2/3/5 L.
7

For the product intended for professional use, are also allowed plastic receptacles starting from 2 L. of capacity.

PRODUCT

SURVEILLANCE

The Production Specification impose that each batch must be sampled and analyzed by the Control Body.

Once checked that all the documentation and sample properties are in compliance with the regulation, a certificate of conformity is issued and the batch can be placed on the market.

The CB also verifies and validates all the labels /packaging before use, in order to ensure compliance with the Production Specification and Control Plan.

OPERATORS

SURVEILLANCE

The Ministero delle Politiche Agricole Alimentari e Forestali appoints a Control Body that, with the support of an accredited laboratory, performs the surveillance provided in the Control Plan.

Product traceability throughout the entire supply chain is guaranteed thanks to the registration in a data base of growers, wineries, producers of must, processors and bottlers, and through timely notification of quantities produced and packaged.

ANALYTICAL

CHARACTERISTICS

• Density at 20 °C no t less than 1, for the refined product
• Actual alcohol strength not more than 1,5 %
• Total acidity not less than 6 %
• Total sulphur dioxide: not more than 100 mg/l
• Ash not less than 2,5 per thousand
• Minimum dry extract content 30 g per litre
• Reducing sugars

ORGANOLEPTIC

PROPERTIES

• clarity: clear and bright
• colour: deep brown
• smell: persistent, delicate and slightly acidic with woody overtones
• taste: bitter-sweet, balanced