With the growth and commercialization of Balsamic Vinegar of Modena internationally, many consumers have been left very confused as per what quality they are really seeing , what quality is best for certain usages, and why there is such variation in price points of different Balsamic Vinegar of Modena.
For this reason the Acetum and Mazzetti company joined forces with a sensory analysis agency and independent certification agency to study and eventually develop an independently certified system to standardize the industry of balsamic Vinegar of Modena.
The study was conducted on actual consumers and chefs who came up with the four “Leaf” quality categories of Balsamic Vinegar of Modena which each have distInc.t flavor, aroma, analytical, and density characteristics. In concluding the study the system was developed and granted to the whole industry of applicable producers of Balsamic Vinegar of Modena which today is the only independent and most reliable grading system for the product. For more information please contact Modena Fine Foods, Inc. or visit the official website for the Italian Balsamic Vinegar Tasting association at www.assaggiatoribalsamico.it.
Click Here to view the different flavor profiles and some suggested usages for the Leaf Qualities.