The ancient origins and the first production techniques of Traditional Balsamic Vinegar of Reggio Emilia are surrounded by a veil of mystery, which contributes to making this excellence very fascinating. The traditions of aging and refining the cooked grape must of the territory in acetaie is a tradition that dates back to the Renaissance: from this moment on, balsamic vinegar begins to appear more and more often on the tables of kings, dukes and nobility. Over the years, this product is increasingly celebrated and told, even by the most important poets of the area, such as Lodovico Ariosto. The producing families, seeing us an excellent economic opportunity, begin to pass down the know-how and the places of production from generation to generation, up to obtaining the DOP certification.

Today, Traditional Balsamic Vinegar is extracted from barrels after a minimum aging of 12 years and is classified in Gold, Silver or Lobster through the judgment of master tasters.

The Gold Stamp is the most valuable of the three prestigious Traditional Balsamic Vinegars of Reggio Emilia and ensures a unique complexity and richness of aromas, fragrances and flavors, given to him by the long time spent in barrels of precious woods (25 years!). It has a dark brown color, an excellent density and there are no more traces of acidity.

Experts recommend consuming it as a real "long life elixir" at the end of a meal, or in combination with sweet and savory dishes, strictly raw. It goes perfectly with important cheeses, such as aged Parmigiano Reggiano and Formaggio di Fossa Dop, or on top of ice cream and berries, for sweet lovers. Truly unique product of its kind!

Ingredients:

Cooked grape must

Allergens:

Contains no added sulphites

Storage:

Store at room temperature