Traditional Balsamic Vinegar from Reggio Emilia DOP Red Label
 

Refined and aged for at least 12 years
Bottle size: 100 ml.

 

Traditional Balsamic Vinegar from Reggio Emilia comes from the must simple sugar and vinegar fermentation of cooked must. But the real secret and knowledge lies in the ageing process which is carried out in sets of different wooden barrels over a long period of time. The most common woods used for the barrels are oak, chestnut,multberry,cherry,ash and juniper, and each one lends a particular aroma to the vinegar and makes it unique. This Traditional Balsamic Vinegar is certified,tasted,rated and bottled exclusively By The Consortium of producers that affixes the wax seal on each bottle.

Balsamic Vinegar of Reggio Emilia is protected under the European Protected Designation of Origin (PDO) system It is an extraordinary Italian food supplement. Mature, dark brown, thick, clear and bright, is an experience for the palate, a bittersweet triumph for taste. If once the balsamic was prized for its medicinal properties, now its use is increasingly linked to gourmets and enrichment of dishes of the highest quality.

 

Grapes: the source of it all The must of grapes harvested only in the province of Reggio Emilia and with skills perfected over centuries. The types of grapes made into the must that will be immortalised and become Traditional Balsamic Vinegar from Reggio Emilia are Trebbiano, Occhio di Gatto, Spergola,Berzemino and all the various Lambrusco Reggiano DOC varieties, namely Marani, Salamini,Maestri,Montericco,Sorbara and Ancellotta. Uses: Its delicate perfume and pleasantly intense acidity make it the ideal choise for carpaccio, raw vegetables and marinades.It can be warmed up to enhance the flavour of fish or meat and used in sauces.