The typical hints of wood characteristic of Traditional Balsamic Vinegar of Reggio Emilia are obtained thanks to the period of ageing in wooden barrels.

Traditional balsamic vinegar from Reggio Emilia is all about time and flavour; its ancient origins and secrets are underpinned by slow and meticulous processes requiring patience. Different ageing varieties, never aged for less than 12 years, confer different characteristics upon traditional balsamic vinegar from, Reggio Emilia, so that you can choose the elixir that suits your tastes and dishes to perfection. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.Depending on recipes, they may contain concentrated must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc. at least uses wine vinegar and cooked must, there are some vinegars on shelves that use the word "balsamic" that are really just vinegar with sweetener and coloring. The monk Donizone, who lived at the same time of Countess Matilde, remembered a laudatum acetum in the XII century that was given as a gift by Canossa to the Emperor inside a silver bottle. Excellent with mayonnaise, boiled meat, fish sauces, and rice dishes containing vegetables or shrimp. The Gold Label Traditional Balsamic Vinegar of Reggio Emilia is the most aromatic, flavourful vinegar, its distinct mellowness imparted only by the slow passing of time.

For example, the four-leaf system uses leaves to represent the density and sweetness of the vinegar, but the quality indicated by these ratings is not consistent from one producer to the next. In Emilia-Romagna, tradizionale vinegar is most often served in drops on top of chunks of Parmesan and mortadella as an antipasto.Good balsamic doesn't need extra flavor any more than a good wine, so if a balsamic vinegar has flavor enhancements that might be taken as a bad sign. We mention some of the major ones here, but it should be noted that high quality balsamic would never be wasted in a derivative product. Usage: This grade of balsamic vinegar is also known as salad balsamic (balsamic insalata), which gives you a clue as to how it's used; it's the go-to balsamic for a flavorful salad dressing. stamp (which shows two furrowed hillsides in a ring of stars), there should never be too much shown on the label of an I. IGP status requires a minimum ageing period of two months, not necessarily in wooden barrels, rising to three years when labelled as invecchiato (aged).

BVM can be produced without an aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. Immediately after pressing, the must is simmered for several hours to obtain a concentration of sugars up to a maximum of 40° Brix. Applying the spreadsheet of the theoretical model [13] to a barrel set as in figure, the residence time obtained as a function of withdrawn quantity and evaporation rate is plotted in the concerning graph. We invite you into our home to enjoy our garden, visit the vinegar lofts, and learn about our history.

The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards. The first step is to cook the grape must, which is the juice of freshly pressed grapes, until it reaches a thick syrupy consistency. As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.