Balsamic vinegar is traditionally made from fermented what?
Balsamic vinegar Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO. 'Condimento' balsamic vinegar may be made in any of the following ways: As there are no official standards or labeling systems to designate "condimento" balsamic vinegar, it can be hard to tell their quality based on the packaging alone. Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow aging process which further concentrates the flavours. The flavour intensifies over the years,
Balsamic vinegar of Modena of the expression "balsamic vinegar" would have strongly damaged their national production, that have been legalized for five years. They emphasized that the words "vinegar" and "balsamic", as generic terms, were not amenable to protection. They made known that they would have voted for the PGI label only in exchange for a recognition of their right to use words "balsamic vinegar" by Italy. Also France opposed, especially for the fact that the denomination "Balsamic Vinegar of Modena" wouldn't have had a reputation distinct from that of the '"Traditional Balsamic Vinegar of Modena", which would mislead the consumer. After three years