Balsamic Vinegars

The Associazione Assaggiatori Intaliani Balsamico (AIB) has established objective standards and methods for grading balsamic vinegar of Modena. AIB?s testing program subjects the vinegar to a detailed chemical analysis as well as a rigorous sensory appraisal by professional tasters, who grade the vinegar based on its aroma, taste, aftertaste and visual properties. The balsamic Vinegar is then graded with up to four grape leaves to guarantee quality.

Only two consortia produce true balsamic vinegar, Modena and Reggio Emilia. Modena (Aceto Balsamico Tradizionale di Modena) designates the different ages of their balsamic vinegar by label color and number of grape leaves 1 through 4). The AIB four grape leaves grading system informs and guarantees quality levels, so now you can be certain of the graded Balsamic Vinegar you select are Certified Quality.

One Leaf. A red label means the vinegar has been aged for at least 12 years, Light in flavor and consistency. Sweet with a sharp aftertaste.

Two leaves. A silver label that the vinegar has aged for at least 18 years. Round and spirited. Brisk and vibrantly balanced.

Three leaves. A gold label that designates the vinegar has aged for 25 years or more. Smooth, full bodied taste. Polished finish with tangy accents.

Four Leaves. Superbly lush and intense. Syrupy with complex flavors and heady aroma with only a hint of vinegar acid. This specialty item is used as a dessert topping, drizzled over ice cream or cake. In Modena it is popular to drizzle it over Parmigiano Reggiano or Grana Padano cheese as a dessert too.