History

Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) is a costly type of balsamic vinegar produced in the Emilia Romagna region of Italy. Unlike inexpensive "Balsamic Vinegar of Modena" (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and is protected under the European Protected Designation of Origin (PDO) system. BVM has lesser protection under the European Protected Geographical Indication (PGI) system. Although the names are similar, TBV and the inexpensive imitation BVM are very different.
 
the official definition - freely adapted- of TBV follows:
"the true Traditional Balsamic Vinegar is dark brown-colored, thick and shiny. Its flavor is complex and sharp and it is characterized by a pleasant acidity. TBV is unique thanks to its sweet&sour well-balanced taste. Smell too is a fundamental characteristic of this vinegar".
 
This definition had been written in 1976 by the taster consortium in Spilamberto.

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