Description

Pure nature – without additives!

Its exceptional density and complexity of flavour, high viscosity and balanced sweetness and acidity distinguish this origin-protected vinegar speciality, made from regional, certified organic grapes. The warm, woody bouquet of this Aceto, matured for at least 12 years in various wooden barrels, harmonises perfectly with carpaccio, parmesan, salad, pumpkin, shellfish and poultry, or even roast lamb. In the independent tasting of the Consortium for Aceto Balsamico Tradizionale di Reggio Emilia, the Red Label Aceto Balsamico Tradizionale scored at least 240 points.
Expert tip: Enjoy a small glass of Aceto Balsamico Tradizionale after a meal – pure pleasure!

Artisan vinegars from the Acetaia San Giacomo

This balsamic vinegar comes from a small acetaia (vinegar factory), Acetaia San Giacomo, in the Italian province of Emilia Romagna. Emilia Romagna is not only known for Parma ham or the famous pasta sauce from Bologna, but also for its outstanding vinegars of the best quality. Acetaia San Giacomo is dedicated to traditional balsamico and vinegar production without a vinegar mother. It has already existed for half a millennium.

Similar to fresh truffles, Aceto Balsamico Tradizionale is considered an intense elixir of the first order. Even in homeopathic doses, Aceto Balsamico achieves a great effect. The Aceto Balsamico Tradizionale D.O.P. is produced in a traditional, artisanal way from regional grapes. The fully ripe fruits are cooked over an open fire before the balsamico is slowly fermented with the help of yeasts and vinegar bacteria. The balsamico is then matured for at least 12 years in up to nine different wooden barrels made of oak, ash, chestnut, cherry, juniper and mulberry wood. From year to year, the balsamico moves from barrel to barrel and develops its unique aroma over the years.