Hello, they priced this down at 6,99€, which i think is cheap. Do you know and think it is a good balsamico?
by TraveleraddictVP
4 Comments
artfulitalia
It is DOP Modena which certifies it is made the geographic and quality standards of Italy and guarantees authenticity and quality.
elektero
It’s the igp version. This is a good one, to be used on everyday meals
NorthSwim8340
The Mark that guarantees quality is DOC; this is only IGP, which means that is made in Bologna but not to the excellence standard of DOC balsamico. Do with this knowledge what you will
Kroneker
The best balsamic vinegar — meaning the most prestigious, traditional, and strictly regulated — carries the DOP label.
DOP – Traditional Balsamic Vinegar of Modena or Reggio Emilia
Made only from cooked grape must, no added wine vinegar or caramel.
Minimum aging: 12 years (or 25 years for the extravecchio).
Entirely produced in the designated area, using traditional methods.
Sold in a distinctive 100 ml bottle, sealed by the Consortium.
IGP – Balsamic Vinegar of Modena
Blend of cooked grape must and wine vinegar, may contain caramel as a colorant.
Minimum aging: 60 days (some aged for several years).
Only one stage of production must occur in the Modena or Reggio Emilia area.
More affordable and lighter, perfect for everyday cooking.
💡 In short: choose DOP for gourmet tastings, and IGP for daily kitchen use.
4 Comments
It is DOP Modena which certifies it is made the geographic and quality standards of Italy and guarantees authenticity and quality.
It’s the igp version. This is a good one, to be used on everyday meals
The Mark that guarantees quality is DOC; this is only IGP, which means that is made in Bologna but not to the excellence standard of DOC balsamico. Do with this knowledge what you will
The best balsamic vinegar — meaning the most prestigious, traditional, and strictly regulated — carries the DOP label.
DOP – Traditional Balsamic Vinegar of Modena or Reggio Emilia
Made only from cooked grape must, no added wine vinegar or caramel.
Minimum aging: 12 years (or 25 years for the extravecchio).
Entirely produced in the designated area, using traditional methods.
Sold in a distinctive 100 ml bottle, sealed by the Consortium.
IGP – Balsamic Vinegar of Modena
Blend of cooked grape must and wine vinegar, may contain caramel as a colorant.
Minimum aging: 60 days (some aged for several years).
Only one stage of production must occur in the Modena or Reggio Emilia area.
More affordable and lighter, perfect for everyday cooking.
💡 In short: choose DOP for gourmet tastings, and IGP for daily kitchen use.