Balsamico Tradizionale di Reggio-Emilia, Red Label - 100ml
Acetaia San Giacomo, from Emilia Romagna, is proud of producing balsamics that consistently go above and beyond the consortium requirements for quality grapes and traditional methods of production, making their balsamics some of the best we've ever had. They choose only the highest quality grapes for pressing and cooking; cook the mosto at a lower temperature for a longer period of time; maintain a low residual sugar content so that the full complexity of flavors comes through.
This Red seal is the base level of grading for Aceto Balsamico Tradizionale di Reggio Emilia, making it less expensive than the silver and gold seals, but still a very precious vinegar. It has a lightly viscous body and it has brighter flavors than the Silver and the Gold seal vinegars. Drizzle over a nice aged piece of Parmigiano Reggiano or some fresh fruit and gelato.
|Country of Origin||Italy|
|Producer||Acetaia San Giacomo|
|Vinegar Type||Balsamic Vinegar|
Acetaia San Giacomo
We discovered this wonderful producer of balsamico at the Salone del Gusto in Turin Italy. Andrea Bezzecchi produces his vinegars in Reggio Emilia which is just Northwest of the more well known town of Modena. Andrea set a new standard for balsamic vinegar by using exclusively cooked grape must as the base of each vinegar. By comparison, Aceto Balsamico di Modena allows use of up to 40% wine vinegar which is a substantially less expensive ingredient.
While this is the standard for the highest level Balsamico Tradizionale di Reggio Emilia, it is not typically found in younger vinegars.
The result is a range of vinegars with a balance of fresh fruit character and deeply aged vinegar flavors.
Andrea chooses the best Italian grapes from his region and gives each batch undivided attention as the must is cooked, fermented, acetified and aged.