Augusto's Balsamic Vinegar of Modena is certified by the Italian Control Agency and authorized by the Mipaaf (Balsamic Vinegar of Modena Consortium for the Geographic Indication Protection). The grape must is one of the ingredient that gives the benefits and an unique flavor to the Balsamic Vinegar of Modena. The quality of the balsamic vinegar is determined by the percentage of grape must added. The higher the percentage, the better the quality. The density of the balsamic vinegar is defined by the amount of grape must added to the red wine vinegar.

The Balsamic Vinegar of Modena Consortium for the Geographic Indication Protection establishes that the condition for a vinegar to be “Balsamic of Modena”, is that the density must be 1.063 as the minimum requirement. Most of the Balsamic Vinegars of Modena exported to U.S have a low density with a minimum requirement of PGI, and the flavor is similar to a regular wine vinegar with colouring.

The minimum density of Augusto Balsamic Vinegars is 1.075, higher than the minimum established by the PGI, offering higher quality comparing to the other balsamic vinegars marketed in the U.S. In addition to 1.075 density, Augusto offers Balsamic Vinegars of Modena PGI of 1.18, 1.24 and 1.36 density being 1.36 the maximum density for a Balsamic Vinegar of Modena. Augusto is the only brand that declare the density on the labels offering to customers the characteristics of the product and choices when picking balsamic vinegars between others with different quality and price. 


Augusto


San Mauro