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

Product Information

Format: 1 x Traditional Balsamic Vinegar of Reggio Emilia PDO - Argento (Silver Label) - More Than 20 Years, 100 ml. The two traditional balsamic vinegars, protected by the European Union's Protected Designation of Origin, are made from reduced grape must, mosto cotto in Italian, aged for a minimum of 12 years in wooden casks, made of different woods, and produced respectively in the province of Modena and Reggio Emilia, Emilia Romagna, while the less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) made from grape must be blended with wine vinegar, can be produced in either Modena or Reggio Emilia despite its name being “di Modena”, and has a Protected Geographical Indication status. Each cask is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield.

The aceto is then aged in a series of wooden barrels made from different types of wood, including chestnut, oak, cherry, and mulberry. Each cask of a barrel set contains a blend of vinegars with different compositions and ages due to the refilling procedure. The aroma and the rounded bouquet come from years passed in the casks, each one offering an unmistakable texture and flavour. This grape must is transferred to barrels made of different types of wood: oak, chestnut, mulberry, cherry, and juniper; each wood imparts its own complexity of flavor and aroma. The classes of the major components are the sugars [26] (mainly glucose and fructose) and organic acids [27] (mainly acetic, gluconic, malic, tartaric, succinic acids).The different types of wood where this balsamic aged gave it a rich and complex bouquet and a thick, viscous consistency. Saba: Regarded as the ancestor of balsamic vinegar, and popular in Roman times, saba is a sweet syrup of slow-cooked concentrated grape must. It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto.

Traditional balsamic should pick up the flavors of the wood it matured in, and may have a slight smokiness. These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad. With the Traditional Balsamic Vinegar of Reggio Emilia (recognised in 1987 by a ministerial decree) you enter the highest gastronomic tradition where an almost alchemist wisdom has created a tradition passed from generation to generation.It will win you over with piquant or mature cheeses, especially when served with the unmissable Parmigiano Reggiano. The Gold Label Traditional Balsamic Vinegar of Reggio Emilia is the most aromatic, flavourful vinegar, its distinct mellowness imparted only by the slow passing of time. The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling. The fermentation process is widely accepted to affect the end quality of TBV due to the several yeasts' metabolisms involved.

Traditional balsamic vinegar from Reggio Emilia is all about time and flavour; its ancient origins and secrets are underpinned by slow and meticulous processes requiring patience.While the production of common vinegar is fermented from wine, the esteemed Reggio Emilia ABT is fermented using cooked must. the "Aceto Balsamico Tradizionale di Modena", the "Aceto Balsamico Tradizionale di Reggio Emilia" and the "Aceto Balsamico di Modena". Intense and rich, with a delicate note, aged for around seven years longer than its younger brother bearing the Lobster Stamp and characterised by a subtler acidity.

For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO. The first concerns the time that vinegar spends inside the barrel set (age or residence time); the second accounts for all time-dependent changes in chemical, physical and sensorial properties (physical ripening time). at least uses wine vinegar and cooked must, there are some vinegars on shelves that use the word "balsamic" that are really just vinegar with sweetener and coloring. An important class of minor compounds, recently investigated, is that known as melanoidins, an heterogeneous mixture of polymers arising from sugar degradation reactions activated during cooking of the grape must. Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling.They were presumably the real deal, but that was the start of a boom for imported balsamic from Modena that would soon see demand outstrip supply. The production of the Traditional Balsamic Vinegar of Reggio Emilia is regulated by protected designation of origin (PDO) guidelines and it is obtained simply by fermenting the sugar and acid of the cooked must.