Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

Product Information

The art of cooking the must of grapes dates back to the ancient Romans: it was used both as a medicine and in the kitchen as a sweetener and condiment. Fog became a precious ally and similarly, the inclement seasons of the valley became essential for our traditional balsamic vinegar, its remarkable flavour and limpid purity.

The typical hints of wood characteristic of Traditional Balsamic Vinegar of Reggio Emilia are obtained thanks to the period of ageing in wooden barrels.

At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. Later, with the first seasonal warmth, the product obtained undergoes the sugar fermentation process, during which the sugars are transformed into alcohol. Succession of Selected Strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Shelf Life: Traditional Balsamic Vinegar does not expire – a shelf life of 10 years is indicated according to the law. We mention some of the major ones here, but it should be noted that high quality balsamic would never be wasted in a derivative product.

Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The EU banned the use of potentially misleading language and numbers on these labels, to stop producers from fooling consumers into thinking they were vintage products. It is an original elixir, excellent for enriching and perfecting the flavours of dishes, from the most elaborate and delicate to the simplest and poorest. The barrel set behaves essentially as a device for vinegar concentration due to water loss through the staves. Condimento" is a term that exists to cover balsamic vinegars made in the traditional manner that can't receive the "traditional" designation, usually because they weren't produced under appropriate supervision or because they didn't meet the standard for maturity.The barrels of the eighteenth and nineteenth centuries keep precious liquids in the darkness of the attic. Learn how the traditional balsamic vinegar of Reggio Emilia PDO is born, its secrets and traditions, which date back to the Middle Ages. Traditional Balsamic Vinegar of Reggio Emilia PDO is a condiment obtained from the fermentation and refinement of cooked grape must, exclusively from the province of Reggio Emilia. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia. PayPal one of the most popular payment method that allows you to protect your credit card information through industry-leading security and fraud prevention.

Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. The two special vinegars are very similar products as the overall making procedure is the same; but, from a legal point of view, they are obtained according to specific and official production regulations [9] [10] defining (1) the basis of the vineyards ampelographic; (2) geographical area of production; (3) characteristics of starting materials; (4) making procedure; (5) the chemical, physical and sensorial requirements for sale; (6) bottling, labelling and presentation. Traditional balsamic vinegar is made by boiling local grapes and can only be produced in Modena and Reggio Emilia regions. The documented history of Reggio’s balsamic vinegar dates back to the Renaissance period, starting from the creation of the initially noble then bourgeoisie tradition of holding a family vinegar deposit where to age the boiled must of local grapes.A red label indicates a vinegar that has been aged for at least 12 years, a silver label for at least 18 years, and a gold label for 25 years or more.