To create Balsamic Vinegar of Modena I.G.P. (Protected Geographical Indication), reduced grape mosto is placed in large oak casks with a mother culture and then blended with a maximum of 10% in volume of high quality red wine vinegar. This blend is rotated periodically and aged in a variety of wood barrels for a minimum of two years to ensure harmony before bottling. Adhering to the I.G.P. regulations, Acetaia Leonardi
and Rustichella d’Abruzzo identify the age and viscosity of their vinegars with proprietary symbols. Read more about Balsamic Vinegar.