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

Product Information

The viscosity of TBV is mainly affected by the amount of the high molecular weight melanoidin, a heterogeneous class of biopolymers that form and accumulate during the ageing process. The whole world envies us the Traditional Balsamic Vinegar of Reggio Emilia, a traditional product protected by the PDO designation and whose origins date back to the Renaissance. Often they're excellent balsamic vinegars made outside of Modena and Reggio Emilia, or vinegars made by tradizionale producers that have only been aged for three or five or seven years. In 2009, the European Commission inserted the Balsamic Vinegar of Modena ( aceto balsamico di Modena) designation in the register of IGP productions. The Traditional Balsamic Vinegar of Reggio Emilia is sold in the typical small bottle containing 100 cc.

This traditional balsamic vinegar has been aged at least 25 years in the oldest wooden barrels that producer Andrea Bezzecchi inherited from his great-grandparents. Its intense and rich aroma, with a gentle tendency to sweet, is enhanced to raw on sweet or savory dishes.The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste. A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio ("extra-old") shows the vinegar has aged for 25 years or more.

Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis.As widely known for the wine production, it is reasonable to suppose that the wood acts as a semipermeable filter for the transfer of small molecules towards the ambient while it retains important volatile compounds such as the acetic acid.