Traditional Balsamic Vinegar of Reggio Emilia DOP aged 12-25 years in barrels.
Product Quantity: 100 ml
Product in a glass ampoule in a box with dispenser and descriptive leaflet
Traditional Balsamic Vinegar of Reggio Emilia DOP - "Silver Seal"
Traditional Balsamic Vinegar of Reggio Emilia DOP is a condiment obtained from the fermentation and aging of cooked grape musts, sourced exclusively from the province of Reggio Emilia. The adjective "traditional" refers to its centuries-old history. It is produced in the following styles: Lobster Seal, Silver Seal, and Gold Seal.
In this case we have the Bollino Aragosta with a minimum of 12-25 years of aging in barrels.
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 concentrate the sugars to a maximum of 40° Brix. Then, with the first warm weather of the season, the resulting product undergoes a process of sugar fermentation, during which the sugars are transformed into alcohol. When the alcohol content reaches 79°, colonies of acetobacteria are added to ensure that the alcohol is transformed into acetic acid, achieving acetic oxidation. Once the acidity reaches 34°, the product is poured into wooden barrels of varying capacities called "batteries," typically located in ventilated attics that are sensitive to temperature fluctuations. During the summer, the product becomes concentrated due to the partial dispersion of its aqueous content, which evaporates and causes a drop in the levels inside the barrels. These levels are restored in the winter, when the ideal conditions for racking occur. The last barrel will be topped up from the "badessa" (a 150-220 liter barrel), filled with the same product used to fill the battery at the beginning of production. The "badessa" in turn will be topped up with the must obtained during the year. Aging is never less than 12 years, and products aged for over 25 years can be labeled "extra vecchio."
The first evidence dates back to 1046, when Henry III, Emperor of Germany, arrived in Piacenza and requested from Boniface, Lord of the Rocca di Canossa, that special vinegar he " had heard was made perfectly there ." In the following centuries, in the main Este towns, actual consortiums formed to guard the secret of the product's preparation. Numerous notarial deeds from more recent periods feature small barrels left as inheritances or included in the dowries of noblewomen about to marry. Today, enthusiasts customarily prepare barrels upon the birth of their children or grandchildren, identifying them with their names.
Characteristics
Traditional Balsamic Vinegar of Reggio Emilia DOP is characterized by its clear, shiny, dark brown color, its penetrating, persistent aroma, its pleasant acidity, its well-blended sweet and sour flavor, and its appreciable aroma.
Pairings
It's an original elixir, excellent for enriching and perfecting the flavors of dishes, from the most elaborate and delicate to the simplest and most humble. It's excellent with aged cheeses like Parmigiano Reggiano DOP, risottos, carpaccios, red meats, lamb, ice cream, and strawberries. It's also excellent enjoyed on its own 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.
