TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA
The knowledge of the term “Balsamic”, referred to vinegar, is very diffuse, but the knowledge of the difference between “Balsamic vinegar” and “Traditional Balsamic vinegar” is not diffuse at all.
The “Traditional” is a precious and reserved heritage of a population, a civilization, handed on since centuries between the Valleys of Enza (Reggio Emilia) and Secchia (Modena).
Born as medical balsam, used exclusively by Kings and Emperors, it enters the cuisine as product of excellence, exalting flavours and enriching any dish. This vinegar/non vinegar is the fruit of a long and wise maturation of grape juice in precious woods.
While the process of acetification to produce common vinegar feeds on wine, the process to produce balsamic vinegar feeds on boiled grape-juice. Only the vinegar achieving good scores will be titled to receive the prestigious label of the consortium. The label, printed in three different colours, represents the emblem of quality and guarantee.
The vinegars passing the exam of the consortium will receive the appropriate label, the bottles will be wax sealed and the mark of the consortium is printed on.
Starting from the most precious, the three colours of labels are:
“Gold – Silver – Lobster” representing three different levels of points scored.
Via Sacco e Vanzetti, 4
42021 Ghiardo di Bibbiano (RE) Italy
Tel. +39 0522 881033
P. IVA 01402610354