The production regulations for balsamic vinegar are the set of legal standards that define the production and commercial requirements for balsamic vinegar.

These regulations are established by the European Commission and published both in the Official Journal of the European Union and in the Official Gazette of the Italian Republic.

There are two different sets of production regulations for balsamic vinegar, each referring to a different designation:

  • Traditional Balsamic Vinegar of Modena – Protected Designation of Origin (PDO)

  • Balsamic Vinegar of Modena – Protected Geographical Indication (PGI)

The purpose of these regulations is to guarantee the authenticity and traceability of balsamic vinegar, thereby offering consumers a guarantee of quality. As we will see, some producers also obtain additional internationally recognized certifications to further strengthen their bond of trust with their market.

Regulations for Traditional Balsamic Vinegar of Modena (PDO)

The production regulations for Traditional Balsamic Vinegar of Modena PDO, published in the Official Gazette of the Italian Republic, contain precise requirements to ensure vinegar is made according to traditional methods.

This method is based on several essential elements:

  • Raw materials

  • Production area

  • Processing method

  • Organoleptic characteristics / analytical and sensory testing

  • Bottling

Raw materials
Traditional Balsamic Vinegar of Modena is made from grape must produced from grapes grown and harvested in the province of Modena. These include Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, and Occhio di Gatta varieties. Other technical parameters—such as must yield and sugar levels—are also defined in the regulations.

Production area
All production phases—including bottling and packaging—must take place strictly within the province of Modena.

Processing method
The grape must is first cooked and then undergoes alcoholic and acetic fermentation in specialized facilities called acetaie. During maturation, enzymatic transformations occur that give the vinegar its unique aromas and flavors. Maturation must last at least 12 years.

During subsequent aging, further chemical and physical transformations occur, enriching the vinegar’s aromatic and flavor profile. This process, involving periodic transfers between barrels, can extend for at least 25 years in the case of “Extravecchio” Traditional Balsamic Vinegar of Modena.

Organoleptic characteristics / testing
The regulations specify exact organoleptic requirements, including color, density, aroma, flavor, and acidity. These must be verified before the vinegar can be released to the market. Passing analytical and sensory testing, carried out by accredited bodies, is mandatory for PDO labeling.

Bottling
Bottling must occur within the province of Modena at a facility authorized by MASAF (Italian Ministry of Agriculture, Food Sovereignty, and Forests). The only approved container is the distinctive 100ml clear glass bottle designed by Giugiaro in 1987.

Labels must include the designation “Aceto Balsamico Tradizionale di Modena” and the community logo “Protected Designation of Origin” or “PDO.”

Regulations for Balsamic Vinegar of Modena (PGI)

The production regulations for Balsamic Vinegar of Modena PGI, published in the Official Journal of the European Union, set forth qualitative, quantitative, and geographic requirements. These include:

  • Organoleptic characteristics

  • Geographic area and controls

  • Production method

  • Link to the territory

  • Labeling and packaging

  • Control structure

Analytical and organoleptic characteristics
These cover technical parameters such as density at 68°F (20°C), alcohol content, minimum total acidity, and minimum dry extract. They also describe clarity, color, aroma, and flavor.

Geographic area and controls
Production must occur within the provinces of Modena and Reggio Emilia, though bottling may occur outside this area. Grapes used must come from specific varieties such as Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni, meeting strict standards. Every stage is monitored by a control body to guarantee traceability.

Production method
The grape must is partially fermented and/or cooked and/or concentrated. It must be blended with at least 10% wine vinegar and a portion of aged vinegar (at least 10 years old). Up to 2% caramel may also be added.

The acetification process—using bacterial colonies—and subsequent aging occur in wooden containers for a minimum of 60 days. “Aged” PGI balsamic vinegar requires at least 3 years of maturation in barrels or wooden casks.

Link to the territory
Balsamic Vinegar of Modena has deep, centuries-old ties to its territory of origin. Rooted in local traditions and craftsmanship, it has become a cornerstone of the cultural and economic fabric of the region—qualities that have earned consumer trust worldwide.

Labeling and packaging
The regulations define the allowed containers, in terms of both material and capacity. Labels must include the designation “Aceto Balsamico di Modena” and “Protected Geographical Indication.” No additional adjectives (such as “reserve,” “superior,” or “extra”) are permitted unless specified in the regulations.

Control structure
Compliance with PGI production standards is overseen by MASAF, specifically the Central Inspectorate for Quality Protection and Fraud Prevention (ICQRF). For Balsamic Vinegar of Modena PGI, the designated control body is CSQA.

A New Regulation for Balsamic Vinegar of Modena PGI

The European Commission has recently approved amendments to the PGI production regulations, published as EU Regulation 2023/512. These updates introduce:

  • New quality parameters for Aged Balsamic Vinegar of Modena

  • Expanded range of approved packaging containers

  • Enhanced and extended supply chain control systems

These changes will provide consumers with more choice, greater quality, and stronger guarantees. The next step involves the publication of a ministerial decree in the Italian Official Gazette, followed by updates to the Control Plan that will make the new regulation enforceable.

Additional Quality and Traceability Certifications

Producers of Balsamic Vinegar of Modena PGI know that product quality and traceability are essential to both reputation and consumer trust.

For this reason, in addition to following official regulations, many vinegar houses also pursue international certifications confirming their commitment to authenticity and transparency.

At De Nigris, our Balsamic Masters proudly produce PGI-certified Balsamic Vinegar of Modena, marked with the official PGI seal. We also offer consumers further guarantees through certifications such as:

  • Organic: Certified organic for both Italy and Europe, issued by ECOGRUPPO ITALIA, and compliant with Biologico UE, Delinat, Bio Suisse, and USDA-NOP standards

  • Non-GMO Project Verified: U.S. certification ensuring products are free from genetically modified organisms

  • NOP (National Organic Program): Required certification for exporting organic products to the U.S.

  • CSQA: Italian control body certification ensuring compliance with PGI standards

  • ISO 9001: International quality management certification

  • Halal: Certification confirming compliance with Islamic dietary law

  • Vegan / V-Label International: International certification for vegan and vegetarian products

  • BRC (British Retail Consortium): Global standard for food safety, widely used in the UK retail market

  • IFS (International Food Standard): International food safety and quality compliance standard

Explore the full list of national and international certifications held by De Nigris Balsamic Masters.