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

Product Information

With our guide we will try to answer some of the questions you may have as well as giving tips when choosing one. A rich flavour with a strong character that never goes unnoticed or shies from new, original pairings.

Condimento" is a term that exists to cover balsamic vinegars made in the traditional manner that can't receive the "traditional" designation, usually because they weren't produced under appropriate supervision or because they didn't meet the standard for maturity. Instead of relying exclusively on naturally occurring bacteria, as described above, the intentional addition of selected bacteria strains to fermented grape must has been proposed. 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 downright culture witness from generation to generation.

Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances.

The documented history of Reggio’s balsamic vinegar dates back to the Renaissance period, starting from the creation of the initially noble then bourgeoisie tradition of holding a family vinegar deposit where to age the boiled must of local grapes.Il Borgo del Balsamico "Oro" Traditional Reggio Emilia Balsamic Vinegar is a sophisticated and elegant Balsamic Vinegar. This is the only way balsamic vinegar of Modena can be produced in volumes sufficient to meet demand. As a consequence, the mean age of vinegar can be calculated as the weighted residence time of the different aliquots of vinegars introduced through the years. The Consortium also decided on Three categories of Balsamic Vinegar and three corresponding labels: Oro (Gold) , Argento (Silver) , Aragosta (Lobster or Red).