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

Product Information

Denominazione di Origine Protetta") stamp — a European Union certification that guarantees an ingredient's quality, production, and place of origin.

The barrels of the eighteenth and nineteenth centuries keep precious liquids in the darkness of the attic. Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances. The bigger is the evaporation rate, the higher is the flux of material through the barrel set and the lower is the residence time. Our Guest rooms – Le Dimore del Borgo – are rare jewels that our guests appreciate and enhance with their presence.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. Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis.

designation only protects the very best; it doesn't offer any level of distinction among mass market balsamics.Traditional Balsamic Vinegar of Reggio Emilia PDO is characterised by its dark brown, clear and bright colour, its penetrating and persistent aroma, its pleasant acidity, its sweet and sour flavour well blended and its appreciable aromaticity. The barrel set is a series of at least five wooden casks arranged according to a decreasing size scale, where the product undergoes profound changes over time. Usage: Condimento should be used exactly as a traditional balsamic is used, with the advantage that you can use it more liberally because it's much cheaper! The finest way to savour this delicacy in all its noble, splendidly intense complexity of aromas and flavour is to enjoy a small glass at the end of a meal as a meditation liqueur.

Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient.

g/mL The relatively high density is the result of the water evaporation during the long aging period. The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments. These polymers contribute to many physical properties of TBV including colligative ones, the refractive index, density, specific heat capacity melt, and rheological properties. The aceto is then aged in a series of wooden barrels made from different types of wood, including chestnut, oak, cherry, and mulberry.