Description
Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining cooked grape must, originating exclusively from the Province of Reggio Emilia. The adjective “traditional” is given to its centuries-old history. It is produced in the following varieties: Bollino Aragosta (Red Lobster Seal), Bollino Argento (Silver Seal) and Bollino Oro (Gold Seal).
Production Area
The production area of Aceto Balsamico Tradizionale di Reggio Emilia PDO is within the Province of Reggio Emilia, in the Emilia Romagna region.
Production Method
Immediately after pressing, the must is simmered for several hours in order to concentrate the sugar level to a maximum of 40 °Bx. With the arrival of the first hot days of the year, the obtained product undergoes sugar fermentation, turning the sugars into alcohol, and acetic oxidation, promoted by the addition of vinegar bacterial colonies when the alcohol content reaches 79 degrees; during this stage the alcohol is transformed into acetic acid. Once a sufficient level of acidity has been reached, the product is put into a series of different-sized wooden barrels, known as batches, which are usually placed in well-ventilated attics that are affected by temperature changes. In the summer, the product concentrates due to the partial evaporation of the water content, leading to a drop in the level of the product in the barrels. In winter, the levels in the barrels are restored, when the conditions are ideal for “decanting”. The last barrel is topped up by drawing from the “Abbess” (150/220 litre barrels), which contains the same product used to fill the batch at the beginning of the production process. In turn, the “Abbess” will be topped up with the must obtained throughout the year. The refinement period is never less than 12 years, and if the product is refined for more than 25 years, the label can bear the specification “Extra Vecchio”.
Appearance and Flavour
Aceto Balsamico Tradizionale di Reggio Emilia PDO is characterised by its dark, clear and luminous colour, a penetrating and persistent fragrance, pleasant acidity, a balanced sweet and sour flavour, and complex aromaticity.
History
The first reference to this product dates back to 1046, when Henry III, Emperor of Germany, stopped in Piacenza and asked Boniface, Lord of the Rocca di Canossa, for that special vinegar ”he had heard poured perfectly”. Over the following centuries, consortia were established in the main towns to safe-keep the secret of how the product was made. There are numerous notarial deeds from more recent times which include references to barrels of vinegar being left to people in wills, or being included in the dowry lists of noblewomen. The current trend among enthusiasts is to make a “batch” on the birth of children or grandchildren, identifying them with their names.
Gastronomy
Aceto Balsamico Tradizionale di Reggio Emilia PDO should be kept in a tightly closed glass recipient, away from strong smelling substances. It is a unique elixir, excellent for enriching and perfecting the flavours of dishes; from the most elaborate and delicate to those which are simpler and ‘poor’. A good example is the pairing of Aceto Balsamico Tradizionale di Reggio Emilia PDO with cooked cream of Parmigiano Reggiano PDO and pears, where it is used to garnish this original and very traditional dish. It should never be used in cooking as its aromas and flavours will be lost.
Marketing
The product is marketed as Aceto Balsamico Tradizionale di Reggio Emilia PDO Bollino Aragosta, aged 12 years; Aceto Balsamico Tradizionale di Reggio Emilia PDO Bollino Argento, aged 12 to 25 years; and Aceto Balsamico Tradizionale di Reggio Emilia PDO Extra Vecchio Bollino Oro, aged 25 years. It is sold year-round in small 100 ml or 250 ml bottles shaped like an upside-down tulip; the cork is tied with a string and sealed with red wax stamped with the ABTRE and PDO acronyms, as well as one of the symbols that allows the product to be classified according to the categories provided for in the product specification.
Distinctive Features
Aceto Balsamico Tradizionale di Reggio Emilia PDO must successfully pass a test carried out by highly specialised master tasters. If it is not considered to be of the right quality, it is returned to the barrels for further refining.
