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

Product Information

The process of cooking is carried out on direct flame, while fermentation and subsequent oxidation take place in large barrels. The last barrel will be topped up by drawing from the 'abbess' (150-220 l barrel), filled with the same product used to fill the battery at the start of production.

The Balsamic vinegar typical colour is in fact obtained through the aging process and by using cooked must. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards.For classic tradition, the production takes place in wooden casks arranged in sets, the number of which must never be less than three. In Emilia-Romagna, tradizionale vinegar is most often served in drops on top of chunks of Parmesan and mortadella as an antipasto.

Ultimately from Ancient Hebrew-Phoenician " בשׂם" ( bāśām or besem, IPA [baːˈɬaːm]), the name means "perfume or spice", with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ‎ (ś) sound, sounding back then as [ɬ]. 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. The term balsamico derives from the Latin word balsamum and from the Greek word βάλσαμον, in the sense of "restorative" or "curative".

Actually, an easy-to-use mathematical method for evaluating the actual residence time of TBV within each cask of the barrel set has been recently published. TBV is produced in two different geographical areas of the Emilia Romagna Region so that two different designations were granted by the European Council, i.

It is marketed in the characteristic tulip-shaped bottle only after obtaining suitability assessment after tasting by the Producers’ Consortium. It is also used sparingly to enhance steaks, eggs, or grilled fish, as well as on fresh fruit such as strawberries and pears and on plain crema (custard) gelato. A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio ("extra-old") shows the vinegar has aged for 25 years or more. In every nook and cranny of the attics, in the old cottages, in the greenhouses, hundreds of barrels pass and stop to rest. Sensory panels are long-time, trained judges, but sensory procedures are not standardized, often leading to irreproducible scores.Balsamic vinegar ( Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems. Condimento may also carry the seal of the Consorzio di Balsamico Condimento, a body set up to monitor condimento grade balsamics, and a good indicator of quality.