Balsamic Vinegar Of Reggio Emilia Gold Seal – Over 75 Years Old

Horses, the brothers face a 300-year tradition of producing balsamic vinegar, as children of Ferdinando Cavalli, founder of the Consortium, the good organization of the production of vinegar city of Reggio Emilia. Traditional Shap

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Like so many things in Italy, the Italians have elevated this vinegar-making to high art.

This product, "Aceto Balsamico Tradizionale di Reggio Emilia", is made from cooked grape "must" that is aged over many years while it is transfered into ever smaller barrels of different woods. Through this aging and evaporation process, this product matures into a very unique "condimento".
After a minimum of 12 years, a sample of this product is given to a consortium where it is evaluated against the standard for "Aceto Balsamico Tradizionale di Reggio Emilia". If approved, this product can be given a "silver label" = 12 years old, a "red label" = 25 years old and then there is this current product, a "gold label" 50 to 75 to 100 years old. The consortium places the product in their unique bottle and then, and only then, can the product carry the name "Aceto Balsamico Tradizionale."

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