Balsamic vinegars are distinguished not only by various official denominations but also by the producer’s unique style and sensitivity.
Traditional Balsamic Vinegar of Reggio Emilia PDO is crafted from a single ingredient: the must of white and red (Trebbiano and Lambrusco) grapes cultivated in Reggio Emilia. The must is reduced through boiling, followed by an initial alcoholic fermentation and an acidic fermentation caused by acetic acid bacteria. Afterward, the fermented liquid begins its lengthy maturation in a series of casks of different sizes (ranging from 2 to 15 liters) made from various types of wood.
Production regulations for PDO (Protected Denomination of Origin) Balsamic Vinegar of Reggio Emilia specify six wood species: oak, chestnut, cherry, juniper, ash, and acacia. The Balsamic Vinegar gradually absorbs the unique aromas and flavors of each wood. The time-honored tradition of drawing down and topping up the barrels is essential to a process that must be completed. On time. As some of the balsamic in the battery of casks will evaporate in the extremely high summer temperatures in the attics where the barrels are laid out, every year, a small amount of refining balsamic vinegar is drawn from the larger barrel to top up the next smaller barrel in the series.
The balsamic Vinegar of Modena PGI is made from two ingredients: cooked must and wine vinegar.
Once blended, these two ingredients are aged in barrels for over three years, depending on the desired product. Balsamic Vinegar of Modena always has a 4.5% ~5% max acidity. The final product range, denominated as Balsamico, is our Condiments or Dressings. Produced with a blend of must and wine vinegar and aged in oak casks for several years, Condiments have less than 6% acidity. Our condiment range includes white dressings, which are made by adding fruit juice as well as grapes. Like Balsamic Vinegars, Condiments can also be aged for various periods. As a result, their organoleptic characteristics and best uses in the kitchen will differ.
Traditional Balsamic Vinegar is classified into three categories: Gold, Silver, and Lobster –
These are the colors of the three stamps applied to the typical bottles of Traditional Balsamic Vinegar of Reggio Emilia DOP, identifying three different product qualities obtained with varying periods of refinement but consistently over 12 years. This is a choice made by the Consortium of Producers of Traditional Balsamic Vinegar of Reggio Emilia since its establishment in 1986 for transparency towards consumers. In 2000, the European Community, in addition to the prestigious recognition with which it included Traditional Balsamic Vinegar of Reggio Emilia among the products with Protected Designation of Origin, issued a regulation which states that:
All producers must be certified by a third-party Certification Body, identified among those recognized by the EC and authorized by the Ministry of Agricultural, Food, and Forestry Policies. This Body controls all phases of the production chain and issues the certification certificate only after having ascertained strict compliance with the production specification.
Authentic aged traditional balsamic vinegar (acetobalsamicotradizionale) production involves the reductive fermentation process of converting.
Caramelized grapes are reduced to a state called “grape must,” which is then aged into acetic acid (vinegar). Grapes used in this process are traditionally White Trebbiano or Red Lambrusco grapes. As the grape must commence aging, a harmless bacterium (acetobacter) is added, which pushes the solution down the acetic acid fermentation pathway. Italian law dictates that traditional acetobalsamico be aged for at least 12 years in “old” wood barrels made of various hardwoods.
Typical woods used for aging include oak, chestnut, mulberry, ash, juniper, acacia, and cherry. It is important to note that nothing is added to the caramelized grape must as it ages. As the grape ages (12, 18, 25 years), the volume is reduced through evaporation, resulting in a concentrated syrup-like product (acetobalsamico). At the end of the aging process, the acetobalsamicotradizionale is presented to two Italian consortiums in Modena or Reggio Emilia, Italy, for inspection and certification. If the acetobalsamico passes inspection,
The Italian consortiumdictates that it be filled into 100ml bottles, which are numbered and wax-sealed. Depending on the age, the average cost for a 100ml bottle of aceto balsamico tradizionale can range between $200 and $500. Thickness and cost limit practical cooking applications using traditional balsamico. EVOO Marketplace offers this precious conventional balsamico and over 50 pure and organic flavored balsamic condiments made in the traditional process.
Aged balsamic vinegar has many potential health benefits, including:
- Antioxidants: Balsamic vinegar contains antioxidants that protect cells from free radicals, harmful sun particles, and air pollution.
- Digestive health: Balsamic vinegar can help digestion by reducing gut irritability and improving nutrient absorption.
- Heart health: Balsamic vinegar can improve blood flow and reduce the risk of heart disease, heart attacks, and strokes.
- Blood sugar control: Balsamic vinegar can help manage diabetes by improving insulin sensitivity.
- Weight loss: Balsamic vinegar can help with weight loss by increasing satiety.
- Skin health: Balsamic vinegar can improve skin health.
- Nasal congestion: Balsamic vinegar can help relieve a stuffy nose. Add a few drops to hot water or a nebulizer and breathe in the steam.
- Blood circulation: Balsamic vinegar can help with blood circulation.
- Noisy Guts
N.B: Balsamic vinegar is made from unfermented grape juice and aged in barrels for months or years. It's a popular ingredient in salad dressings and marinades. However, consuming too much balsamic vinegar can damage tooth enamel and lead to acid reflux or heartburn.
Download specification