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Traditional Balsamic Vinegar of Reggio Emilia PDO – Orange Label (Bollino Aragosta)


Orange Label Traditional Balsamic Vinegar of Reggio Emilia PDO. Minimum ageing 12 years. Its assertive flavour is still vinegary with good acidity, but already smooth and aromatic. Its fragrance mild and delicate fragrance with a hint of acidity. Traditional Balsamic Vinegar of Reggio Emilia PDO is tapped from wooden casks where it has aged for at least 12 years. Master tasters then allocate each batch to one of three different labels: orange, silver and gold. The classification process follows strict regulations covering production but also the visual, olfactory and taste characteristics of the finished product. Traditional Balsamic Vinegar is one of the few examples of a ‘product that is its history’, the result man’s ingenuity and passion down the centuries creating a nectar to grace the tables of kings. Although the origins of the ‘world’s most special vinegar’ are unknown, the craft behind balsamic – what we now call know-how – has been handed down through families for generations. Balsamic vinegar is more than a vinegar: it’s a condiment. It’s more than a Balsamic: it‘s Traditional. It’s the unique Traditional Balsamic Vinegar of Reggio Emilia. The word ‘Balsamic’ goes back to its use in past centuries as the medicine of kings and emperors. Today, it is an exquisite condiment: “traditional’ for its centuries-old history, and ‘from Reggio Emilia’ since it originates in one of Italy’s regions most renowned for its fine food and wines.




Orange Label


not less than 5%




Gluten free, vegan


Orange Label Traditional Balsamic Vinegar of Reggio Emilia retains a fully rounded acidity and rich fragrance, depending on the type of wooden casks used. Less sweet than the other Traditional Balsamic labels, Orange Label can be cooked briefly to enrich the flavour of sauces and gravies, or used to marinade and seasoning fresh vegetables. Orange Label is prized for its pleasantly pronounced volatile acidity. Its mild, delicate aroma and distinctive acidity are perfect to flavour meat and fish carpaccio, crudités, and marinades.
Orange Label Balsamic is also recommended to season dishes like seafood, lamb chops, chicken breasts and rare red meat at the end of cooking just before serving.
Famous chefs use it to prepare cooking juices for game, poultry and fish (especially stockfish).
Added to soften butter and Parmesan cheese, it makes a delicious sauce on ravioli.


100% cooked must


Room temperature





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