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in 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:
lai garantētu etiķa aceto balsamico di modena 4.2. punktā minētās īpašības, vīnogu misa jāiegūst no lambruschi, sangiovese, trebbiani, albana, ancellotta, fortana, montuni vīnogu šķirnēm un tai jāpiemīt šādām īpašībām:
