Balsamic Vinegar of Modena

Dar Sapori imports balsamic vinegar from a single family acetaia near Modena and supplies it to hotels, restaurants, cafes and caterers across the UAE and the GCC. The acetaia sits among Trebbiano and Lambrusco vineyards and carries out every stage in-house, from cooking the grape must to ageing in wooden barrels and bottling. The range runs from young IGP balsamic for dressings to aged products used by the drop.

What is the difference between IGP and Tradizionale DOP?

Two protected products come from Modena. They are made differently and used differently.

• Aceto Balsamico di Modena IGP: cooked or concentrated grape must blended with wine vinegar, aged at least 60 days in wooden containers; "invecchiato" on the label means at least 3 years in wood
• Aceto Balsamico Tradizionale di Modena DOP: cooked grape must only, no wine vinegar, aged at least 12 years in a battery of barrels of decreasing size; "extravecchio" means at least 25 years

IGP is the working balsamic of the professional kitchen. Tradizionale DOP is a finishing product, sold in a 100 ml bottle of a shape fixed by the consortium, and used a few drops at a time. [TO CONFIRM: which IGP and Tradizionale lines are supplied.]

Where does the balsamic come from?

The acetaia is a family business in the province of Modena, Emilia-Romagna. The vineyards around it grow Trebbiano and Lambrusco, two of the grape varieties permitted for both IGP and Tradizionale DOP. Because the family controls every step on one site, each lot can be traced from must to bottle. [TO CONFIRM: own vineyards or contracted growers; grapes used per product.]

How is balsamic made?

Grape must is cooked slowly in open vats until it reduces and darkens. For IGP it is then blended with wine vinegar and aged in wood. For Tradizionale the cooked must alone passes through a battery of barrels, often in different woods such as oak, chestnut, cherry, mulberry and juniper, kept under the roof where summer heat and winter cold drive concentration. Each year a small quantity is drawn from the smallest barrel and the chain is topped up from the next size.

Which balsamic should a kitchen use for what?

• Young IGP: vinaigrettes, marinades, salad stations, reductions and glazes where volume matters
• IGP invecchiato: finishing grilled meat and vegetables, drizzling on burrata, plated desserts
• Tradizionale DOP: a few drops on aged Parmigiano Reggiano, strawberries, risotto, vanilla gelato

A two-tier range, one for cooking and one for finishing, gives most menus what they need. Thicker "glaze" products are a separate category, usually thickened with starch, and are not balsamic vinegar of Modena.

Which formats are available?

• Bottles for table service and the pass [TO CONFIRM: bottle sizes]
• Larger containers for kitchens and central production [TO CONFIRM: kitchen formats]
• Tradizionale DOP in the consortium 100 ml bottle [TO CONFIRM: availability]

How should balsamic be stored?

Balsamic vinegar is stable. Store it at room temperature in a dark place with the cap closed. It does not need refrigeration. In the Gulf, keep it away from ovens, sunny windows and hot storerooms to protect aroma and density. Shelf life is stated per product [TO CONFIRM: shelf life].

Which documents come with each product?

• Specification sheet with ingredients, including any caramel colour permitted under IGP rules
• IGP or DOP certification for the lot [TO CONFIRM: certification per product]
• Certificate of origin
• Arabic labelling for the UAE market

How do you start?

Request a sample to compare ages and densities on the same dish. Then request a quote with your service style, outlets and monthly volume.