The Balsamic Vinegar of Modena, Mazzetti L'Originale is made following the rules of the strict P.G.I. (Protected Geographic Indication) disciplinary of the E.C. which is protecting the products since June, 2009. Today the ORIGINAL PRODUCT, is the only one which can be called ACETO BALSAMICO DI MODENA and can be recognized by the E.C. IGP logo on the bottles.
Mazzetti L’Originale is a member of the ABM (Balsamic Vinegar of Modena Consortium): group of producers that works to protect the product denomination and to extend the culture of the product.
"Mazzetti l'Originale" embraced the philosophy of AIB, (the Italian Balsamic Vinegar of Modena Tasters Association) which foresees a classification of products in four quality categories, based both on sensory and chemical analysis of each quality.
The classification of Balsamic Vinegars of Modena of AIB foresees four categories of Balsamic Vinegar of Modena. Each category is distinguished by a variable number of vine leaves in relation to the product characteristics. Each bottle carries the 'leaves' on a special coloured strip which is printed on its label: a simple and clear indication which tells consumers the quality level of the product and indicates its best employ in the kitchen.
Light in flavour and consistency. Sweet and zesty. Suggested for: Salad dressing.
Round and spirited. Brisk yet vibrantly balanced. Suggested for: grilled meat and vegetables.
Smooth, full bodied taste. Polished finish with tangy accents. Suggested for: Fish, meat and hot sauces.
Superbly lush and intense. Syrupy with complex flavours and heady aroma. Suggested for: exclusive recipes, strawberries, ice-cream and Parmesan cheese.