THE CONSORTIUM

Thanks to the “Consortium for the Protection of the Traditional Balsamic Vinegar of Modena – ABTM”, a new driving force is available for the production of Traditional Balsamic Vinegar of Modena:
all stakeholders, institutions, producers and associations have rediscovered the natural communion of objectives such as the protection of the quality of the product and the cultural and traditional heritage of the Modena area.
Grapes are the origin of balsamic vinegars but the skilful and patient work of the inhabitants of Modena was the key to develop unmatched products.
The ABTM Consortium includes the Institutions, Associations and Producers of the vinegar sector in its Board of Directors, has improved its strength and potential thanks to its great commitment to the services to its partners and the promotion of the product.

The ABTM Consortium is based at the Chamber of Commerce, Industry, Agriculture and Handicrafts of Modena, and the business premises are in Viale Virgilio, 55 - Modena -Italy
(www.balsamicotradizionale.it)

THE CERTIFIED SUPPLY

Every phase of the marketing process must be monitored by the Certification Agency.
During the supply of each single lot from the Acetaia to the ABTM Consortium, three samples are taken:

1. One is stored in the archive of the ABTM Consortium to enable future checks, if necessary
2. One is sent to a dedicated laboratory to be analysed
3. One undergoes the organoleptic test conducted by expert examiners appointed by the certification agency.

Pending the result of both analyses, the whole lot remains sealed inside its container and is stored inside the cellar of the ABTM Consortium.
Only after the positive result and the certification of its excellent quality, may the bottling centre of the Consortium transfer the product, in the presence of its producer, into the dedicated cruets (the law envisages they need to be of 100 ml format and are designed by Giugiaro Design).

TASTING

The Quality of must, the careful selection, the techniques and know-how passed on and learnt from one generation to the next are officially certified by the Tasting Commission (composed of 5 “sommeliers” authorised by the Chamber of Commerce, Industry, Agriculture and Handicrafts of Modena).
Those professionals fill in a dedicated tasting form and assess the visual, olfactory and taste characteristics of the vinegar and attribute a score according to an assessment table totalling 400 points.

The product may be marketed only if a score of at least 229 is attributed, based on two categories:

• “Traditional Balsamic Vinegar of Modena” from 229 to 254 points
• “Extra-Old Traditional Balsamic Vinegar of Modena” from 255 to 400 points.

BOTTLING

A different sample for each bottling lot is carefully assessed in terms of both organoleptic parameters and laboratory analyses. If the careful assessment of organoleptic parameters and laboratory analysis of the whole lot supplied lead to a positive result, the certified product is classified into two different categories:

• Traditional Balsamic Vinegar of Modena” *
• “Extra-Old Traditional Balsamic Vinegar of Modena” **

The Certified Bottling Centre deals with all bottling operations directly inside the dedicated cruets (the law envisages they need to be of 100 ml format and are designed by Giugiaro Design), which will also bear the numbered seals issued by the Italian Ministry for Agricultural, Food and Forestry Policies.

*(Italian Ministerial decree 09/02/1987, art. 5: The “Traditional Balsamic Vinegar of Modena” is obtained through sugar and acetic fermentation of cooked must after the optimal maturation, ageing and refinement of the product during a sufficient number of years – no less than 12 – in compliance with the consolidated procedures developed during a long tradition. No different substances may be added. The initial addition of acetic bacterial colonies also known as “mater” may be accepted).

**(Italian Ministerial decree 09/02/1987, art. 11: The “extra-old” qualification may be used to present a product aged no less than 25 years as discernible through traditional and specific organoleptic characteristics obtained after a longer ageing and refining period spent in the batteries. The label may not report any reference to the production year and/or supposed age of the product. The specific mention of the starting date of production of Vinegar may be reported exclusively on the inner side of the label or in the hanging seal or collar label or other explanatory document accompanying the product).

THE CERMET

Since 15/01/2001 CERMET has been the certification agency accredited by the Italian Ministry for Agricultural, Food and Forestry Policies to examine the Traditional Balsamic Vinegar of Modena PDO.
Every year CERMET checks the whole production process: from the origin of raw material (i.e. grapes), stock in hand and available casks, to the bottling availability and the certified quality of bottled products. To ensure the most efficient implementation of its institutional tasks, CERMET has always searched for and obtained the involvement of business associations and firms in the choices to develop its services.
Its particular company structure, envisaging the presence of the Board of Directors of the Emilia Romagna Region, all associations of small, medium and large enterprises and a Certification Committee including the association of consumers and citizens’ representatives, guarantees its independence and reliability in terms of the protection of consumers, products and producers.
CERMET - Via Cadriano, 23 - 40057 Cadriano di Granarolo (BO) - Italy - (www.cermet.it)

THE REGULATION ON THE TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.

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