Source: Sole 24 Ore of 5 January 2022 by Emiliano Sgambato
After the damage caused by the pandemic - mainly due to the closure of restaurants and restrictions on tourism - the Traditional Balsamic Vinegar of Modena PDO returns to growth, with 2021 data recording a +17% of sales , which returned to 2019 levels, and the bottling center of the Protection Consortium which recorded a 30% increase in packaged quantities.
«The 110 thousand certified packages have been exceeded, but what matters most for a vinegar that must undergo an exceptional aging period are the product stocks in the typical sets of barrels, – statesEnrico Corsini, president of the Consortium for the Protection of Traditional Balsamic Vinegar of ModenaDoprecognized by the Ministry of Agricultural Policies – which are used to support production of future vintages: the production chain today consists of250 producers, who hold approximately 3 million liters of productaging in their own vinegar factories, with a marked increase compared to the previous decade, which gives rise to hope for a successful future for what is called the black gold of Modena".
data in fact concern the precious niche production (different from the more widespread one of the "cousins" of Balsamic PGI which has reached 100 million litres ) which ages in small barrels for at least 12 years (and at least 25 for the "extra old") according to ancient tradition, and which is packaged by law in a bottle with the shape exclusive, designed by Giugiaro now over twenty years ago.
«The limited production, the large investments necessary to install and manage a vinegar factory, the length of aging make it an exclusive product, which is sold in gourmet shops and used in the most prestigious restaurants, with prices that often exceed one hundred euros per small bottle, or one thousand euros per litre – underlines Corsini –.
«The word “balsamic” which should be the exclusive prerogative of the three vinegars: Balsamic Vinegar of Modena PGI, Traditional Balsamic Vinegar of Modena PDO and Traditional Balsamic Vinegar of Reggio Emilia PDO – recalls a note from the Protection Consortium – has been so successful that today it is in fact imitated and evoked in all ways, in Italy and abroad. Just remember the ongoing dispute with Slovenia , which is even trying to legalize it by decree. To support the growth and diffusion of the product, defend it from the many "balsamic condiments" which are misleading for the consumer and safeguard its quality image, further efforts are necessary, which the Consortium undertakes to make, with the consent of the Members and all producers."
https://www.ilsole24ore.com/art/produzione-record-l-aceto-balsamico-tradizionale-modena-dop-AE03gT6?refresh_ce=1