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It starts with the harvest of grapes. Then, it comes the ritual of the harvest and fermentation.
Natural rhythms along with the hand of man in order to transform into products what nature has created. Like a small miracle.

We are talking about the the Acetaia Guerzoni’s products that put together the respect for nature, a long tradition and high quality both in the ingredients and in the process.

Today we begin a journey into the heart of the company that brings us to know closely this unique Italian company.

We begin to learn about the Balsamic Vinegar of Modena IGP gold.

Let’s start with a difference that will serve to make the reader understand what it means when we speak of IGP and DOP vinegar. Disciplinary production are three:
Traditional Balsamic Vinegar of Reggio Emilia DOP, Traditional Balsamic Vinegar of Modena DOP, IGP Balsamic Vinegar of Modena.
There is also another category of products that are not regulated and those  are called condiments.

The difference between DOP and IGP products, is the following:  in the case of the DOP,  the processing and marketing are both originated in the specific territory; while in the case of the IGP products,  not all of the components of the products belong to the territory.

Another important difference is that the two traditional products DOP are made only from cooked mosto. Instead the product IGP must be produced with the addition of wine vinegar and sometimes caramel or preservatives such as sulfites.

The production cycle is therefore different between the two categories.

One of the most popular Guerzoni  product: Balsamic Vinegar of Modena IGP GOLD is made by  blending the Mosto Cotto (aged over 12 or 25 years) produced by the traditional method with direct heat,  fermented  and mixed little by little with the wine vinegar and saved in fine oak barrels.

Guerzoni does not add any type of preservative or dye. The product is 100% high quality with a selection of grapes from organic and biodynamic Guerzoni vineyards exclusively in the province of Modena

It ‘a balsamic vinegar which has a remarkable density, with a perfect balance between acid and sweet, highly recommended for complex and fine dishes. The ideal is to use it as a sauce for cheese, fruit, and ice cream.

All fine balsamic vinegars don’t need to be cooked otherwise they will  lose their fragrance and its acidity.