Silver Label Reggio Emilia Traditional Balsamic Vinegar

Traditional Balsamic Vinegar of Reggio Emilia is abtained from the must of selected Trebbiano, Occhio di Gatta, Spergola, Berzemino and Lambrusco grapes. The must, slowly cooked on an open fire in open vessels, is concentrated so as to be reduced to one third of its initial volume.
Thereupon, in house attics, while resting in its dwelling of casks, it faces the heat of summers and the rigors of winters. The casks come in series of decreasing sizes and various woods: chestnut, oak, mulberry, juniper, cherry, ash and locust.

The Aceto Balsamico Tradizionale di Reggio Emilia is dark in colour, limpid and luminous; a fragrant and pleasantly acidic aroma that varies according to the types of wood used and a well-balanced sweet and sour flavor with substantial acidity that is in equilibrium with the odor.