Traditional Balsamic Vinegar of Reggio Emilia PDO - "Bollino Aragosta"

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. The adjective 'traditional' is due to its centuries-old history. It is produced in the following types: Bollino Aragosta, Bollino Argento and Bollino Oro.

In this case we have Bollino Argento with minimum 12-25 years of barrel ageing.

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 pressing, the must is simmered for several hours to obtain a sugar concentration of up to 40° Brix. Later, with the first seasonal warmth, the product obtained undergoes the sugar fermentation process, during which the sugars are transformed into alcohol. When the alcohol content has reached 79° Brix, colonies of acetobacteria are added to cause the alcohol to turn into acetic acid, resulting in acetic oxidation. Once the acidity reaches 34°, the product is placed in wooden barrels of varying capacities called 'batteries', usually located in airy attics that are affected by temperature fluctuations. During the summer period, the product becomes concentrated due to the partial dispersion of its watery content, which evaporates and produces a drop in the levels inside the barrels, levels that will be restored during the winter period, when the ideal conditions for 'decanting' occur. The last barrel will be topped up by drawing from the 'abbess' (150-220 l barrel), filled with the same product used to fill the battery at the start of production. The 'abbess' in turn will be tamped with the must obtained during the year. Maturation is never less than 12 years and the product aged over 25 years can bear the indication 'extra vecchio'.

The first evidence dates back to the year 1046, when Henry III, Emperor of Germany, arrived in Piacenza and asked Boniface, lord of the fortress of Canossa, for that special vinegar that 'he had heard was made there most perfect'. In the following centuries, in the main centres of the Este family, real consortiums were established to guard the secret of the product's preparation. There are numerous notarial deeds from more recent periods in which botticelle left as an inheritance or included in the dowries of noblewomen about to marry. Nowadays, enthusiasts are used to preparing casks at the birth of their children or grandchildren, identifying them with their names.

Characteristics

Traditional Balsamic Vinegar of Reggio Emilia PDO is characterised by its dark brown, clear and bright colour, its penetrating and persistent aroma, its pleasant acidity, its sweet and sour flavour well blended, and its appreciable aromaticity.

Pairings

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. Excellent with mature cheeses such as Parmigiano Reggiano PDO, risottos, carpaccio, red meat, lamb, ice cream and strawberries. It is also excellent enjoyed alone at the end of a meal to cleanse the palate.

Cooked grape must.

Contains natural sulphites.

Store at room temperature in a cool, dry place away from heat sources.