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Balsamic Vinegar of Reggio Emilia
"Trittico" - Traditional Balsamic Vinegar of Reggio Emilia

"Trittico" - Traditional Balsamic Vinegar of Reggio Emilia

Name: "Trittico" - Traditional Balsamic Vinegar of Reggio Emilia
Brand: Acetaia Lucenti
SKU: ZCN00116
Price: 216.94 EUR
Availability: InStock

Discover the Traditional Balsamic Vinegar of Reggio Emilia Triptych, three precious aged vinegars: " Aragosta " label (min. 12 years), "Argento" label (over 20 years) and "Oro" label (over 25 years). Three excellent products in a single package to savor all the richness of true Balsamic Vinegar of Reggio Emilia.

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Shelf Life: For information and advice, please refer to the Products pages.

~~€243,75~~ €216,94

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In ancient times, Traditional Balsamic Vinegar of Reggio Emilia it was reserved only for nobles, which is why it was seen as a precious elixir, rich in beneficial and healing properties. The name 'balsamic' itself contains the concept of a miraculous medicine, which the most fortunate kept at home as a panacea, a universal remedy against all ills and as a healthy regenerating balm for delicate stomachs.

The youngest product label "Aragosta" (no less than 12 years with its delicate aroma and pleasantly intense acidity, it is ideal on carpaccio, pinzimonio (raw vegetables with olive oil and vinegar) and in marinades.

Over the years, the product takes on a greater concentration that softens the perception of acidity and is perceived with a complex and pleasant sweet and sour taste that makes it ideal for use raw, but also for almost all first and second courses: this is the label "Argento" "Affinato" aged over 20 years.

After 25 years aging process, the label is obtained "Oro" only after 25 years spent in barrels rich in history and aromas can it bear the designation "Extra Vecchio." Traditional Balsamic Vinegar of Reggio Emilia thus becomes a treasure chest of flavors to be discovered and savored drop by drop, strictly uncooked, like an authentic meditation glass.

Traditional Balsamic Vinegar is therefore the result of the double fermentation of cooked must, and its use in food dates back to the Romans at the time of the poet Virgil, who mentioned the sweet notes of vinegar in his Georgics.

The production regulations for Traditional Balsamic Vinegar of Reggio Emilia limit the area where the grapes and Traditional Balsamic Vinegar can be produced. In fact, the final product must be tasted and certified by a specialized body in order to be awarded the label (Aragosta, Argento, Oro), and must pass a strict but fair certification process in order to obtain the Protected Designation of Origin (PDO).

For organoleptic characteristics, please refer to the individual product sheets.

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.