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

Product Information

This process takes years - and only when the final product is tasted and approved by the certifying committee can it bear the DOP label. Often they're excellent balsamic vinegars made outside of Modena and Reggio Emilia, or vinegars made by tradizionale producers that have only been aged for three or five or seven years.

What is more fascinating than staying in a historic country home surrounded by beautiful things and the beauty of nature, in the place whose lofts have jealously guarded centuries-old vinegar casks, or in the main house that has been home to both noble families and freedom fighters? Flow index indicates the deviation of the flowing properties from the linearity (Newtonian behavior).The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments. Traditional Balsamic Vinegar of Reggio Emilia PDO is characterised by its dark brown, clear and bright colour, its penetrating and persistent aroma, its pleasant acidity, its sweet and sour flavour well blended and its appreciable aromaticity. The major and most obvious difference of the three products is the aging process: for the Orange label is more than 12 years, the Silver more than 15 and the Gold more than 25. As a consequence, the mean age of vinegar can be calculated as the weighted residence time of the different aliquots of vinegars introduced through the years. 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spreadsheet of the theoretical model [13] to a barrel set as in figure, the residence time obtained as a function of withdrawn quantity and evaporation rate is plotted in the concerning graph.

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. Not a true balsamic at all, because caramelization is a necessary part of the production of real balsamic. Casks mostly made of oak, chestnut, mulberry, cherry, ash, and wormwood are used, each one contributing a particular aroma to the vinegar. Silver Stamp PDO Traditional Balsamic Vinegar from Reggio Emilia will transform your first and second courses, add an unexpected touch to mayonnaise and sauces served with fish or boiled meats, enrich rice salads with flavour and become a secret ingredient for creamy risottos. Equally exquisite on sweet or savoury foods, Gold Label comes into its own on raw or cooked fruit, ice-cream, desserts or just by itself as an energising pick-me-up.Shelf Life: Traditional Balsamic Vinegar does not expire – a shelf life of 10 years is indicated according to the law. It is an extraordinary and complex product, rich in aromas, harmoniously combining the sophisticated traces of tartness and sweetness. This product is suitable for the preparation of many recipes and as a condiment that matches perfectly with various dishes.

The particular persistence of the taste makes it perfect as an elixir at the end of a meal, but its extraordinary organoleptic richness lends itself to surprising and memorable combinations with cheeses and desserts. The darkest varieties are the ones to experiment with on ice cream or berries, though they won't offer the same rapturous pleasure as the real thing.Saba: Regarded as the ancestor of balsamic vinegar, and popular in Roman times, saba is a sweet syrup of slow-cooked concentrated grape must. 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. Our Guest rooms – Le Dimore del Borgo – are rare jewels that our guests appreciate and enhance with their presence. the "Aceto Balsamico Tradizionale di Modena", the "Aceto Balsamico Tradizionale di Reggio Emilia" and the "Aceto Balsamico di Modena".