{
  "url": "https://openlegislation.uk/eu-regulation-2009-583/annex-II/division-SUMMARY/division-4/division-4.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-583/annex-II/division-SUMMARY/division-4/division-4.5.json",
  "legislation": "eur/2009/583",
  "legislation_title": "Commission Regulation (EC) No 583/2009 of 3 July 2009 entering a name in the register of protected designations of origin and protected geographical indications [Aceto Balsamico di Modena (PGI)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-583",
  "path": "annex/II/division/SUMMARY/division/4/division/4.5",
  "kind": "division",
  "number": "4.5",
  "heading": "Method of production",
  "text": "‘Aceto Balsamico di Modena’ is obtained from grape must that is partially fermented and/or boiled and/or concentrated by adding a quantity of vinegar aged for at least 10 years and with the addition of at least 10 % of vinegar produced from the acidification of wine only. The percentage of boiled and/or concentrated grape must should not be less than 20 % of the volume sent for processing. The concentration increases until the initial amount of must attains a density of at least 1,240 at a temperature of 20 °C.\nIn order to ensure that ‘Aceto Balsamico di Modena’ acquires the properties described in point 4.2, the grape must has to be produced from the following vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. It must have the following characteristics:\nminimum total acidity: 8 g/kg (only for boiled and concentrated must),\nminimum dry extract content: 55 g/kg (only for boiled and concentrated must).\nA maximum of 2 % by volume of end product of caramel may be added for colour stability. No other substance may be added. Production of ‘Aceto Balsamico di Modena’ must follow the customary method of acidification using selected bacterial colonies or using the well-established method of slow surface acidification or slow acidification with wood chippings, followed by refining. In any case, acidification and refining take place in high-quality wood receptacles, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing. The receptacles in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,250 l, 0,500 l, 0,750 l, 1 l, 2 l, 3 l or 5 l; or in single-dose sachets of a maximum capacity of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of the bottles. Receptacles made from glass, wood, ceramic or terracotta with a capacity of 5 litres or more, or plastic bottles with a capacity of 2 litres or more are allowed, however, if the product is intended for professional use. The assembly of raw materials, processing, refining and ageing in wood receptacles must take place in the geographical area of origin. The product may be packaged outside the area specified in point 4.3.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2009/583/annex/II/division/SUMMARY/division/4/division/4.5",
    "retrieved_at": "2026-11-01T14:51:25.638232+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}