ITALY: First of all we have to say that ALL BALSAMIC VINEGAR starting from PDO and PGI protected products, according to the Italian law on vinegars, ARE NOT VINEGAR, THEY  ARE SEASONINGS/CONDIMENTS.
In Italy, for the “Balsamico”the word VINEGAR is allowed only for the condiments that have obtained the protected geographical denomination (PDO or PGI).

OTHER COUNTRIES: other countries, even in Europe, allow the use of the term “Vinegar” together with “Balsamic”.

USE OF THE “BALSAMICO” word: the term “Balsamico” is instead a generic term and as such can be used in the labeling of products, as established by various sentences in Italian courts, also in the Court of Cassation, and in December 2019, by the Court of European justice. The legitimacy of the use of the term balsamic and/or balsamic vinegar (outside Italy) has been unequivocally established since their use alone does not constitute an evocation of products with protected geographical denomination

…The European Court declares: ” Article 1 of the regulation (EC) n.583/2009 of the Commission of 3 July 2009… … … must be interpreted in the sense that the protection of the designation ” balsamic vinegar of Modena” does not extend to the use of individual non-geographic terms thereof.

The products on the market are:

• Traditional balsamic vinegar of Reggio Emilia/Modena  P.D.O.(Protected Denomination of Origin)
• Balsamic vinegar of Modena PGI (Protected geographic indication),the most widely distributed
• Balsamic  
• Balsamic Creams or glazes

Raw Material: 100% cooked grape  must (must= fresh grape juice)

Production area: used grapes,  cooking, fermentation, acetification, aging and bottling must take place in the province of Reggio Emilia.

Production process: the process lasts at least 12 years in barrels. The production rooms are generally located in the attic, in a natural environment, warm in summer and cold in winter. The typicality is the aging in battery, set of barrels (generally 5-6 in number) with scalar capacity and different woods. Every year the various barrels of the battery are transferred and topped up.

DOP certification: each production batch is controlled and must comply with chemical and sensory analyses. The controls are guaranteed by the Ministry of Agricultural Policies through the only authorized certification body OCQPR (Regulated Production Quality Control Body).

Bottling: after at least 12 years of aging in battery. After 25 years the product can be “Extravecchio”. The bottling is in 100 and/or 250 ml glass bottles with the shape of an overturned tulip, closed with string and sealing wax. Single-dose in glass vials with a capacity of 10 ml is also possible

Labelling: Aceto Balsamico Tradizionale di Reggio Emilia Protected Denomination of Origin (PDO)

For more information go to:

ACETO BALSAMICO TRADIZIONALE DI MODENA DOP: The disciplinary is similar to the Traditional balsamic vinegar of Reggio Emilia, with small and secondary differences. The production area is the current province of Modena. The shape of the bottle resembles a ballon with square base. The volume can be 100-200 and 400 ml (3,38 – 6,76 – 13.53 fl.oz.)

Raw material: 100% Italian cooked must coming from Trebbano grape. To respect of tradition we don’t use wine vinegar and caramel.

Processing method: Cavalli follows a method handed down for years. Fermented product is gradually added in the wooden barrels where a constant and slow acetification  takes place. We can calculate that the acetification  process inside one barrel, is completed in 5-6 months roughly. The product is than moved and left for a long time to refine and age in barrel of different sizes and woods. All process take place in controlled rooms.

Bottling: from 50to 500 ml, depending on the product.

Labeling: depending on the processing time and ageing, we get

Soft & Fruity Morbido & Fruttato, condiment with minor acidity for who loves a delicate product;

Cavalli Classico which enphasizes the familiar process;

Riserva Nando a further  aged product.

Raw materials: no obligation related to origin area. They are wine  vinegar (until 80), cooked or concentrated must (at least 20%), caramel is allowed as colouring (until 2%).

Production method: ingredients  blended and stored at least two months in wooden containers. This phase is the only part of the process that has to take place in Reggio Emilia and Modena area. Alcohol presence until 1,5% is allowed.Not top up and decanting: typical procedure of the more valuable “Tradizionale”.

Bottling: can be done everywhere. Minimun bottle capacity 100 ml. Single dose pack also allowed.

Labelling: the denomination  is Balsamic Vinegar of Modena PGI.  The wording invecchiato identify the product aged for at least 3 years.

Information for the consumer: the balsamic vinegar of Modena is by definition a “cut”, a blend of individual ingredients  that can vary from 10 to 90% with very different results. The wine vinegar must always be present. The ingredients  are declared in descending order:you  can immediately verify which ingredient is present in greater quantity. Generally the higher the content of cooked must, the greater is the quality (and the cost) of the product.

WARNING: do not confuse balsamic vinegar of Modena PGI with the TRADIZIONALE. They are similar in the name, but totally different characteristics: as per ingredients, production process and  for chemical/ physical and sensorial characteristics.

Cavalli company, in respect of tradition, uses only cooked must therefore DOES NOT PRODUCE Balsamic Vinegar of Modena.

Generally prepared with Balsamic Vinegar of Modena with the addition of products and thickeners necessary to reach the desired consistency. Used mainly for decorative purposes in the presentation of dishes.