Reggio Emilia, Acetaia Dodi Balsamic Vinegar Of Reggio Emilia, Crimson Seal Aragosta, Aged over 12 Years in Wood, Balsamic Vinegar, Modena, Italy, 100ml

Production Method

Immediately after pressing the must is simmered for several hours in order to concentrate the sugar level to a max. of 40 Brix grades. With the first heat, the obtained product undergoes sugar fermentation, turning the sugars into alcohol, and acetic oxidation, promoted by the addition of vinegar bacteria colonies when 7/9 degrees of alcohol has been obtained; during this stage the alcohol is transformed into acetic acid. When 3/4 degrees of acidity is reached, the product is put into a series of different-sized wooden barrels, the batteria, which are usually placed in well-ventilated attics that are affected by temperature changes. During the summer, the product concentrates due to the partial evaporation of the water content, leading to a drop in the level of the product in the barrels. In winter, the product is transferred in order to restore the optimal level in the barrel. The last barrel is topped up by drawing from the “Abbess” (150/220 litre barrels), which is filled with the same product used to fill the batteria at the beginning of the production process. In turn, the “Abbess” will be topped up with the must obtained throughout the year. The refinement period is never less than 12 years, and if the product is refined for more than 25 years, it can boast the indication “extra vecchio” (old).

Appearance and Flavour

Aceto Balsamico Tradizionale di Reggio Emilia PDO is characterised by its dark, clear and luminous colour, its penetrating and persistent fragrance and its pleasant acidity; the flavour is balanced between sweet and sour and is characteristically aromatic.

Production Area

The production area of Aceto Balsamico Tradizionale di Reggio Emilia PDO is within the territory of the Province of Reggio Emilia, in the Emilia Romagna region.

History

The first references to this product date back to 1046, when Henry III, Emperor of Germany, stopped in Piacenza on his way to Rome, and asked Boniface, lord of Rocca di Canossa (near Reggio Emilia), for that special vinegar that “”he had heard poured perfectly””. Over the following centuries, in the main extended areas, consortia were created to safe-keep the secret of how the product was prepared. There are numerous notarial deeds from more recent periods which include references to barrels of the vinegar being left to people in wills or included in the dowry lists of noblewomen. The current trend among enthusiasts is to prepare a “batteria” on the birth of children or grandchildren, identifying them with their names.

Gastronomy

Aceto Balsamico Tradizionale di Reggio Emilia PDO should be conserved in a well-sealed glass recipient, away from strong smelling substances. It is a unique elixir, excellent for enriching and perfecting the flavours of dishes; from the most elaborate and delicate to the more simple and ‘poor’. It should never be used in cooking as the aromas and flavours will be lost.

Marketing

The product is marketed as Aceto Balsamico Tradizionale di Reggio Emilia PDO Bollino Aragosta, aged 12 years, Aceto Balsamico Tradizionale di Reggio Emilia PDO Bollino Argento, aged 12 to 25 years and Aceto Balsamico Tradizionale di Reggio Emilia PDO Extra Aged Bollino Oro, aged 25 years. It is sold year-round in small bottles of 100 ml or 250 ml, in the shape of an upside-down tulip, with a cork top tied with a string and sealed with red wax, stamped with the ABTRE and PDO acronyms and a symbol that allows the product to be classified according to the categories provided for in the product specification.

Distinctive Features

In order to boast the Protected Designation of Origin, Aceto Balsamico Tradizionale di Reggio Emilia must successfully pass a test carried out by highly specialised master tasters. If it is not considered to be of the right level of quality, it is returned to the barrels for further refining.