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

Product Information

The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling. g. oak, mulberry, ash, chestnut, cherry, juniper, and acacia), and the smallest cask volume ranges from 15 to 25 liters. But the secret of Reggiano Balsamic is in the successive excellent ageing that goes on inside a set of barrels of different woods for long periods of time, never less than 12 years. There are only around 20 producers in the Reggio Emilia area allowed to produce this unique condiment, and the rules to be awarded the different labels are very strict: only the best in appearance, taste and aroma will make the cut. The Consortium decided that Traditional Balsamic Vinegar from Reggio Emilia should only be sold in a special bottle: another way to prevent confusion among consumers and the possibility of fraud and imitations by unauthorized vinegar producers.

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. During this period, a portion evaporates: it is said that this is the " angels' share", a term also used in the production of bourbon whiskey, Scotch whisky, wine and other alcoholic beverages. Fog became a precious ally and similarly, the inclement seasons of the valley became essential for our traditional balsamic vinegar, its remarkable flavour and limpid purity.The refilling procedure imposes an upper limit for the residence time of the vinegar inside the barrel set. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge.

must contain wine vinegar to bring its acidity to at least 6%, and can contain up to 50% wine vinegar, often both aged and young. The flow properties are very similar to the TBV ones, but they originate from the adding of thickeners. The regulations prescribe that no other substance or aroma must be added other than cooked grape must, which must be aged for at least 12 years in barrels with well-defined aromas: chestnut, oak, mulberry and a few other local woods. Extraction and identification by GC-Ms of phenolic acids in Traditional balsamic vinegar from Modena.For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO. At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. After having spent at least twenty-five years in barrels rich in history and aromas, the Traditional Balsamic Vinegar of Reggio Emilia is ready to reserve great tasting pleasures. 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. Some of these approach the quality of good balsamic vinegar, and the clues are always in the ingredients.