What is balsamic vinegar made from?
True balsamic vinegar begins with grape must, cooked gently to concentrate sugars and flavour, and then aged in a series of wooden casks (oak, chestnut, etc.). The ageing process gives it its viscous texture, balanced sweetness and acidity — without any artificial thickeners or colouring. Your artisan collection emphasises this purity: the vinegar is naturally dense, glossy, and layered in flavour, thanks to traditional ageing practices.
How should I store balsamic vinegar, and does it expire?
Because genuine balsamic has high acidity and is stable by nature, it keeps very well. Keep it sealed and away from heat or sunlight (like oils). Over years, especially in quality bottles, flavours may evolve and intensify. Unlike mass-market vinegars, which might lose aroma or brightness, your artisan balsamic is intended to mature, and its quality should remain strong indefinitely when stored correctly.
How do I use balsamic vinegar in cooking?
Your balsamic’s richness makes it ideal for dressings and marinades, particularly when paired with good olive oil. Use it to finish grilled vegetables, fresh cheeses, or salads. For meats or fish, reduce it gently into a glaze. It also pairs beautifully with fruit (strawberries, peaches) and desserts to bring a refined sweet-sharp complexity. Because your balsamic is dense and pure (no artificial additives), a few drops go a long way in elevating a dish.
Does “balsamic” always mean it’s from Italy?
“Balsamic” on its own doesn’t guarantee genuine origin. To be authentic, production must happen in Modena or Reggio Emilia, with well-defined rules about the grape must ratio and ageing in wood. Your product pages emphasise this: true Balsamic Vinegar of Modena IGP or Traditional Balsamic DOP implies that the vinegar was made following centuries-old regional practices, rather than generic “balsamic-style” variants.
Does balsamic vinegar contain additives, sugar, or colouring?
Due Vittorie's balsamic collection emphasises purity: no additives, no artificial thickeners, no caramel colouring. The richness and density come entirely from slow ageing of the grape must in wooden barrels. This contrasts strongly with many commercial “balsamic-style” vinegars that rely on additives to mimic texture or sweetness. Always check the label: if it lists ingredients beyond grape must and optionally wine vinegar, it’s not true traditional balsamic
What is the difference between IGP and DOP Balsamic Vinegar of Modena?
The main difference between IGP Balsamic Vinegar of Modena and DOP Traditional Balsamic Vinegar of Modena is the ingredients, aging process, production rules, and overall quality level.
DOP (Protected Designation of Origin) balsamic vinegar—officially called Aceto Balsamico Tradizionale di Modena DOP—is the most traditional and strictly regulated type. It is made using only cooked grape must and must be aged for a minimum of 12 years in wooden barrels. Some versions are aged 25 years or more, producing a thick, complex vinegar with deep sweetness and balanced acidity. DOP balsamic is produced entirely in Modena or Reggio Emilia and is typically sold in a 100 ml bottle due to its rarity and price.
IGP (Protected Geographical Indication) balsamic vinegar—known as Aceto Balsamico di Modena IGP—is more widely available and designed for everyday use. It is made from a blend of cooked grape must and wine vinegar, and in some cases a small amount of caramel colouring may be added. IGP balsamic is aged for at least 60 days, although higher-quality versions may be aged for several years.
In general:
- DOP balsamic vinegar is a premium, artisan product used in small amounts as a finishing condiment.
- IGP balsamic vinegar is more affordable and commonly used for salad dressings, marinades, and cooking.
Both products are protected by European quality certifications, ensuring that authentic Balsamic Vinegar of Modena follows strict production standards and originates from the Modena region of Italy.
