Home
Balsamic Vinegar
Balsamic Vinegar of Reggio Emilia
"Argento" - Traditional Balsamic Vinegar of Reggio Emilia

"Argento" - Traditional Balsamic Vinegar of Reggio Emilia

Created in the attics of Reggio Emilia, where time and the seasons transform cooked grape must into a precious elixir, this Traditional Balsamic Vinegar ageds for over 20 years in small barrels made from different types of wood. The result is a condiment with an intense aroma and a complex sweet and sour taste, perfect for enhancing every dish with elegance.

Shelf Life: None - 10 Years by Law

Listen the Description 0:00

77,50 €

Format 100 ml.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The Traditional Balsamic Vinegar of Reggio Emilia it is a prestigious condiment in Italian cuisine.

Strict regulations govern production, which must take place exclusively in the territory of Reggio Emilia the climate, characterized by harsh winters and hot summers, and the environmental conditions of the attics where the barrels are placed for aging, allow for the production of an excellent product.

The vinegar, obtained solely from the fermentation of cooked grape must, is aged in wooden barrels made from different types of wood: oak, chestnut, cherry, juniper, mulberry, ash, and black locust. The different types of wood used for the barrels give the final product its unique and precious aromas.

Aging for at least 20 years gives it a delicate aroma and pleasantly intense acidity that creates a pleasant and complex sweet and sour taste, making it ideal for use uncooked and with almost all first and second courses.

The Traditional Vinegar of Reggio Emilia it is an excellent product and is only sold after passing a taste test by a commission of experts who rigorously evaluate its suitability and typical characteristics.

Its intense, rich aroma with a hint of sweetness is enhanced when used raw in mayonnaise, in sauces to accompany boiled meats or fish dishes, and in pasta or rice salads. It is ideal with spicy and mature cheeses, especially Parmigiano Reggiano

Appearance: Clear and intense
Color: Deep brown
Aroma: Persistent
Taste: Rich, harmonious, intense
Density: 1.34

Before opening, it is important store the bottle in a cool, dry place, away from heat sources and direct light, keeping it in store upright to prevent the vinegar from coming into contact with the cap. It is also essential to avoid exposure to direct sunlight to preserve its organoleptic qualities. After opening, it is crucial seal the bottle tightly to limit exposure to air and store in a place with a constant temperature, AVOID STORING IN THE REFRIGERATOR where low temperatures could alter its density and aroma. By following these precautions, the vinegar will retain its extraordinary characteristics over time, allowing for optimal tasting.

Ingredients, Allergens and Nutrition Facts

Energy 259 kcal

100%

Fats 0 g

of which saturated 0 g

Carbohydrates 64 g

64%

of which sugars 63 g

63%

Protein 0.9 g

0.9%

Salt 0.0.03 g

0.03%

Ingredients: Cooked must from Reggiane grapes (Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatta). ALLERGENS: Sulfites.

Technical Data Sheet (PDF) Technical Data Sheet (PDF)