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

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stamp (which shows two furrowed hillsides in a ring of stars), there should never be too much shown on the label of an I. They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged aceto balsamico tradizionale di Modena. This is the only way balsamic vinegar of Modena can be produced in volumes sufficient to meet demand.

With its limpid, brilliant black colour, the Silver Label offers impressive density and fluidity, a penetrating and lingering perfume and a tart, yet well blended, balsamic taste. Succession of Selected Strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency. The bigger is the evaporation rate, the higher is the flux of material through the barrel set and the lower is the residence time. Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses.The aceto is then aged in a series of wooden barrels made from different types of wood, including chestnut, oak, cherry, and mulberry.

In that period, delicious local vinegar, originally used only by nobles, began to be produced in family-run vinegar mills. The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling. As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.Intense and rich, with a delicate note, aged for around seven years longer than its younger brother bearing the Lobster Stamp and characterised by a subtler acidity. Flavor: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune. In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it from a terrible fate.

Visits to the Vinegar Loft is by appointment only and are open to the general public as well as to our guests. 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.

BVM can be produced without an aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years.

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