Balsamic Vinegar IGP or DOP? Sometimes you can get confused by the differences between different types of Balsamic Vinegar. Here is our guide in order to allow you to always choose the best.

 

What is the Difference between a DOP and an IGP Balsamic vinegar? Let’s start by clarifying what balsamic vinegar is!
Balsamic Vinegar is a type of sweet and sour vinegar whose unmistakable aromas are due to the choice of grapes, the ageing process in different wooden barrels and a series of production criteria that vary according to the different types. In fact, there are: IGP Balsamic Vinegar of Modena, Traditional DOP Balsamic Vinegar of Modena and Traditional DOP Balsamic Vinegar of Reggio Emilia: three types of which we will go through the differences. In all the cases we are dealing with a gourmet product, all Italian, which has been strictly regulated at the European level to ensure that consumers choose the highest quality vinegars.

Of course, there are substantial differences between the different types. Between a IGP and a DOP there is a price difference (greater in the case of the latter) that derives from the greater attention required to produce a Traditional DOP Balsamic Vinegar that can legally carry the name.

In fact, as we will see below, the stringent criteria for a DOP product make the differences between IGP Balsamic Vinegar and Traditional DOP Balsamic Vinegar, in terms of price and much more.

 

Index:

 

The raw materials for the various types of Balsamic Vinegar

 

• IGP Balsamic Vinegar of Modena

The IGP Balsamic Vinegar of Modena, according to specifications, must be produced in the Provinces of Modena and Reggio Emilia with must of Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni grapes.

A proportion of aged vinegar must be added to the must for at least 10 years and the ageing of IGP Balsamic Vinegar must not be less than two months (and a minimum of three years for an aged IGP). It is allowed to add a share of caramel e150d not exceeding 2% in volume.

• Traditional DOP Balsamic Vinegar of Modena

The regulations for Traditional DOP Balsamic Vinegar of Modena as raw materials only accept Lambrusco, Ancellotta, Trebbiano, Sauvignon, Berzemino, Sgavetta and Occhio di Gatta grapes. These must be vines grown only in the territory of the Province of Modena and registered with the Denominations of Controlled Origin. The must of these grapes, the only ingredient present, is then cooked at 80 degrees before the period of sugar and acetic fermentation. According to the specification, the minimum ageing period must last at least 12 years.

• Traditional DOP Balsamic Vinegar of Reggio Emilia

The differences between Traditional DOP Balsamic Vinegar of Reggio Emilia and DOP of Modena, basically consists of the provinces of production: the types of grape varieties allowed are the same: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Berzemino, Sgavetta and Occhio di Gatta. The ageing and refining process is also the same, as is the requirement not to add any further substances or aromas other than cooked grape must.

The types of barrels in which the different types of Balsamic Vinegar undergo acetification

 

• IGP Balsamic Vinegar of Modena

In the specification of the IGP of Modena “containers of fine wood” such as chestnut, oak, mulberry, juniper is identified as a type of receptacle for acetification.

• Traditional DOP Balsamic Vinegar of Modena

Although chestnut, oak (mainly these two) mulberry, cherry, juniper, ash and black locust, and lately also pear and apple trees are Traditionally used, the specification does not specifically mention the type of wood from which the barrels must be made.

• Traditional DOP Balsamic Vinegar of Reggio Emilia

The Reggio Emilia DOP specification includes chestnut, oak (mainly these two) mulberry, cherry, juniper, ash and locust identified as classic woods of the area.

 

The ageing times of the different types of Balsamic Vinegar

 

• IGP Balsamic Vinegar of Modena

Minimum 2 Months

Minimum 3 years for “Aged” IGP Balsamic Vinegar of Modena

• Traditional DOP Balsamic Vinegar of Modena

Minimum 12 years for honing

Minimum 25 years old for the extra old

• Traditional DOP Balsamic Vinegar of Reggio Emilia

Minimum 12 years.

 

Recognising bottles: what changes between IGP and DOP Balsamic Vinegar

 

• IGP Balsamic Vinegar of Modena

Various sizes of glass bottles of minimum 250ml or single-dose plastic bottles of maximum 50ml.

• Traditional DOP Balsamic Vinegar of Modena

Glass bottles of 100 ml, Traditional patented shape designed by the famous Italian designer Giorgetto Giugiaro.

• Traditional DOP Balsamic Vinegar of Modena

Glass bottles of 100 ml patented Traditional tulip-shaped upside down.

 

 

The price: difference between IGP and DOP Balsamic Vinegar

 

• IGP Balsamic Vinegar of Modena

up to 40€

• Traditional DOP Balsamic Vinegar of Modena

above 45€

• Traditional DOP Balsamic Vinegar of Reggio Emilia

above 45€

Who wins: IGP vs DOP Balsamic Vinegar?

Obviously, the challenge has been won by Traditional DOP Balsamic Vinegars, both Modena and Reggio Emilia.

Despite the higher price, the very strict and selective criteria of the specification, especially for ageing and refining, guarantees an excellent quality product. Thanks to the maintenance of the DOP regulations you can be sure of a product that reflects the wisdom of an art, that of Balsamic Vinegar production in the provinces of Modena and Reggio Emilia, developed and perfected over the centuries.

The proof of the pudding is in the eating!