Even the prestigious online magazine Delicious Italyan international reference point for Italian gastronomy enthusiasts, tells the story and uniqueness of our Traditional Balsamic Vinegar of Reggio Emilia PDO. Through the published article, not only our passion for an authentic, handcrafted product is celebrated, but also the long process that makes each drop of this precious 'black gold' special.
L'Traditional Balsamic Vinegar of Reggio Emilia PDO is a fine product obtained from the slow acetification and ageing of the cooked must of local grapes, mainly of the Trebbiano and Lambrusco varieties. Production follows artisanal methods handed down through generations, with a minimum ageing of 12 years in batteries of barrels made of different woods, such as chestnut, cherry and juniper, which give the product complexity and aromatic richness.
The quality of the vinegar is assessed through a scoring system, with orange (240+ points), silver (270+ points) and gold (300+ points) labels indicating the ageing and quality of the product respectively.
An award that fills us with pride and confirms the value of an all-Italian excellence appreciated worldwide. Find out what Delicious Italy wrote about us: The tasty Italy Food and Travel Guide.
The full video interview with Cristina:
