Each cask of a barrel set contains a blend of vinegars with different compositions and ages due to the refilling procedure.

Modena Consortia uses a different system, a white coloured cap means the vinegar has been aged for at least 12 years and a gold cap with the designation “extravecchio” (extra-old) for vinegar that have been aged for 25 years or more. The whole world envies us the Traditional Balsamic Vinegar of Reggio Emilia, a traditional product protected by the PDO designation and whose origins date back to the Renaissance. As far as the aging method is concerned, it is very similar to the Solera system used in Spain after the Napoleonic Wars which spread abroad after the second half of the 19th century. Enjoy a leisurely breakfast in the portico decorated with 20th paintings looking out onto a beautiful garden. In every nook and cranny of the attics, in the old cottages, in the greenhouses, hundreds of barrels pass and stop to rest.The record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the Emilia-Romagna region of what is now modern Italy, and produced only in the provinces of Reggio Emilia —where Henry III was visiting —and neighboring Modena. 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. guarantees that the product is made from grape varietals typical of Modena (Albana, Ancellotta, Fortana.

These products are generally much cheaper than tradizionale balsamics, but often still excellent quality, so they may represent better value for money. The production regulations require starting from a grape must with 15 °Bx at least to reach at the end of cooking 30 °Bx for TBVRE; for TBVM, the lower limit is not specified. Balsamic vinegar was created in Modena and Reggio Emilia, in Emilia Romagna, and has been produced there for centuries. The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling.Color and Texture: Traditional balsamic vinegar is glossy, viscous, and dark brown, though it captures light beautifully.

The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste. Format: 1 x Traditional Balsamic Vinegar of Reggio Emilia PDO - Argento (Silver Label) - More Than 20 Years, 100 ml. Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances.Condimento ("dressing") balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. Modena uses a different system to indicate the age of its balsamic vinegars ( aceto balsamico tradizionale di Modena). The three phases of vinegar production are the alcohol fermentation, the acid oxidation and the aging.

It also contains caramel, a maximum of 2%, and the aging period is reduced to sixty days, necessarily in wooden barrels, at least three years are required to label the product as "invecchiato" (aged). However, because the title "condimento" is not a protected designation the term can be found on lower grade vinegar as well, and some version of "condimento" or "condiment" may appear on balsamic-like products. There are strict rules which regulate the production of this product: it must take place exclusively in the area of Reggio Emilia, where the climate, characterized by harsh winters and hot summers, and the environmental conditions of the attics where the barrels are placed, allow to obtain a product of excellence. It strikes the perfect balance between sweet and savory and makes a delicious dressing for roasted meat or vegetables and a creative topping for creamy desserts. Made by the same method as the vinegars, but by producers outside Modena and Reggio Emilia provinces and not made under consortium supervision.In the following centuries, in the main centres of the Este family, real consortiums were established to guard the secret of the product's preparation. 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. The silver label on Aceto Balsamico Tradizionale di Reggio Emilia by San Giacomo indicates that this traditional balsamic has been aged between 18 and 20 years. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards.