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

Product Information

In Reggio Emilia, traditional balsamics are graded affinato (fine), with a red cap, which roughly corresponds to a 12-year vintage; vecchio (old), with a silver cap, which roughly corresponds to a 15-20 year vintage; or extra vecchio (extra old), with a gold cap, which roughly corresponds to a 20-25 year vintage. 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. g/mL (TBVRE); [10] it is a measure of the extent of the solute concentration, as well as of water evaporation. PayPal one of the most popular payment method that allows you to protect your credit card information through industry-leading security and fraud prevention.

It is a unique product obtained in the estate’s vinegar cellar from cooked must that has been acetified and aged for several years in wooden casks made of different woods which enhance its taste. In the past, the idea of a commensalistic interaction between yeasts and acetic acid bacteria existed, but recently the scalar fermentation has been suggested. Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses.

Cooking stops all enzymatic browning reactions that rapidly occur inside fresh grape musts by polyphenol oxidase and progressively promotes grape must discoloration due to the heat-induced deactivation of proteins including browning enzymes.

Its intense and rich aroma tending to sweet is exalted raw on mayonnaise, in sauces to accompany boiled meats or fish, pasta or rice salads. Casks mostly made of oak, chestnut, mulberry, cherry, ash, and wormwood are used, each one contributing a particular aroma to the vinegar. However, the secret of Reggiano Balsamic lies in its ageing process, which takes place for a minimum of 25 years for this Gold Seal bottle.Dark brown, limpid and bright, color is determined by nonenzymatic browning reaction of sugars starting on grape must cooking stage and progressing during aging. The Traditional Balsamic Vinegar of Reggio Emilia is an excellent PDO product and is marketed only after it is tested by a commission of experts who rigorously assess the characteristics of suitability and typicality. Balsamic vinegar is a delicious and versatile condiment that can be used in a variety of dishes and should be in everyone’s kitchen, whether a chef or a salad lover. We had the pleasure to visit their incredible "acetaia" nearby Reggio Emilia a couple of times and were always amazed by the love and care they put in everything they do.

Water vaporization induces the concentration of sugars, organic acids, and polyphenols, resulting in the increase of density, viscosity, and refractive index (Brix degree), and, conversely, the lowering of water activity and pH value. The names of these two vinegars are protected by the European Union's protected designation of origin, while the usually less expensive balsamic vinegar of Modena ( aceto balsamico di Modena) is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a protected geographical indication status.

TBV is produced in two different geographical areas of the Emilia Romagna Region so that two different designations were granted by the European Council, i. The Traditional Balsamic Vinegar of Reggio Emilia is sold in the typical small bottle containing 100 cc.