Balsamic Vinegar of Reggio Emilia may not be as well-known as Modena, but we believe that Acetaia Castelli has produced a product which has proven itself to be the leader in taste and quality.

In all of the Reggio Emilia province, the balsamic tradition of excellence has been transmitted for centuries. Today, Acetaia Castelli cultivates centuries-old experience to obtain, after a soft pressing, a must cooked by direct flame and open-air for five days. The three phases of the vinegar production include alcoholic fermentation of the must during winter, then transferring the product to a barrique (a small wine barrel made of new oak) for acetic oxidation, and finally aging for many years by pouring into different sized casks made of oak, chestnut, mulberry, cherry, ash, pear, and juniper woods. This last phase is the most complicated and delicate and requires the experience of the Master of Vinegar. The Balsamic Vinegar is then tasted, evaluated, approved, and bottled by the Consortium of Reggio Emilia.                               

The "Lobster" stamp verifies a minimum aging of 12 years, with between 240-269 points awarded it by the Consortium.

Ingredients: Cooked grape must derived from Salamino, Trebbiano, and Spergola grapes.

Appearance: clear and brilliant
Color: dark brown and intense 
Flavor: is a delicate balance of sweet & sour 
Acidity: ≥ 5%
Density: 1.20, very thick and persistent

Shelf Life: 10 years

Package description: 100ml bottle "spilled tulip" with cork top and sealing wax. Elegant box which includes dropper and glass-protective cap.

How to Use: This excellent product gives every plate a delicious sweet and sour note. Perfect when combined with Parmigiano Reggiano, beef filet, or strawberries. But can certainly be used with all meats, vegetables, seafood, and desserts.

*Traditional Balsamic Vinegar DOP does not require a nutritional schedule as it is a monoingredient product.