There’s no place in the world where the unique properties of Balsamic Vinegar of Modena are not treasured. And thanks to its unmistakable combination of tartness and sweetness,there’s no food or recipe that cannot be enhanced by it with new subtleties of flavour.

Recognised by the European Commission in 2009 as a product deserving protected geographical identification, Balsamic Vinegar of Modena PGI is produced using a special process that employs concentrated and/or cooked grape must, aged vinegar that is at least 10 years old, and wine vinegar.

The entire line of Balsamic Vinegars of Modena from Gino Toschi is produced in full compliance with PGI regulations, which guarantee that the musts are obtained only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapevines; that the product is refined for a minimum of 2 months to over 3 months; and that it passes the test specified in the PGI monitoring plan.

The Balsamic Vinegars of Modena IGP from Gino Toschi are the result of a skilled process that combines adherence to PGI regulations on production with the know-how of a famous vinegar cellar, consisting of little secrets and time-honoured procedures.

Great skill in detecting variations in the concentration of the cooked must and in the length of ageing lead to vinegars that vary in thickness and have different nuances in flavour. That is why Balsamic Vinegars IGP from Gino Toschi are characterised by the number of “diamonds” on the label. They range from 1 to 4 and extend up to the Gemma Nera vinegars, in which the concentration of must and the thickness are highest.