Traditional Balsamic Vinegar of Reggio Emilia PDO of 12-25 years of aging in cask.
Product Quantity: 100 ml
Product in glass ampoule with dispenser and brochure
Traditional Balsamic Vinegar of Reggio Emilia PDO - "Bollino Argento"
The Traditional Balsamic Vinegar of Reggio Emilia PDO is a condiment obtained from the fermentation and aging of cooked grape must, coming exclusively from the province of Reggio Emilia. The traditional adjective is due to its centuries-old history. It is produced in the following typologies: Lobster Sticker, Silver Stamp and Gold Stamp.
In this case we have Bollino Aragosta with at least 12-25 years of aging in cask.
The production area of Traditional Balsamic Vinegar of Reggio Emilia PDO is located in the province of Reggio Emilia, in the Emilia-Romagna region.
Immediately after crushing the must is simmered for several hours to obtain the concentration of sugars up to a maximum of 40 Brix. Then, with the first warm seasons, the product obtained undergoes the process of sugar fermentation, during which the pumpkins are transformed into alcohol. When the alcohol content reaches 79, acetobacteria colonies are added to make the alcohol turn into acetic acid. obtaining the acetic oxidation. When the acidity is 34,000, the product is placed in wooden barrels with different capacities called "batteries", usually placed in ventilated attics that are affected by temperature changes. In the summer period the product is concentrated because of the partial dispersion of its aqueous content that evaporates and produces a drop in levels inside the barrels, levels that will be rebuilt in the winter period, when the ideal conditions for carrying out the "decanting" occur. The last barrel will be refilled by taking from the "abbess" (150-220 l barrel), filled with the same product used to fill the beat at the beginning of production. The "abbess" in turn, will be tamped with the must obtained in the year. The aging is never less than 12 years and the product aged over 25 years can bear the indication "extra old".
The first evidence dates back to the year 1046 when Henry III, Emperor of Germany, arrived in Piacenza, requested from Boniface lord of the Rocca di Canossa, that special vinegar that "he had heard become the most perfect there". In the following centuries, in the main centers of Este, real consortia were formed that kept the secret of the preparation of the product. Numerous are the notarial deeds of more recent periods in which there are barrels bequeathed or inserted in the dowries of noblewomen about to marry. Currently fans are used to prepare batteries at the birth of children or grandchildren, identifying them with their names.
Characteristics
The Traditional Balsamic Vinegar of Reggio Emilia PDO is characterized by the dark brown color, clear and shiny, for the penetrating and persistent scent, for the pleasant acidity, for the sweet and well-blended sour taste and for the appreciable aroma.
Pairings
It is an original elixir, great for enriching and perfecting the flavors of the dishes, from the most elaborate and delicate to the simplest and poorest. Excellent with mature cheeses such as Parmigiano Reggiano PDO, risotto, carpacci, red meat, lamb, ice cream and strawberries. Also great to taste alone at the end of the meal to clean the palate.
Must of grapes cooked.
Contains natural sulfites.
Store at room temperature in a cool, dry and away from heat sources.
