Traditional Balsamic Vinegar of Reggio Emilia PDO - Aragosta (Lobster Label) - More Than 12 Years

Traditional Balsamic Vinegar of Reggio Emilia PDO – Aragosta (Lobster Label), with aging characteristics of at least 12 years, with a delicate aroma and pleasantly intense acidity.

This vinegar is suitable for short cooking to enrich sauces and to season and marinate fresh vegetables.

Traditional Balsamic Vinegar of Reggio Emilia PDO is a condiment obtained from aged and fermented cooked grape must, which comes only from the province of Reggio Emilia. 

The adjective “traditional” is due to its centuries-old history that has been handed down for generations.

The production area of Traditional Balsamic Vinegar of Reggio Emilia PDO is located in the province of Reggio Emilia, in the Emilia-Romagna region.

Before being marketed, balsamic vinegar must undergo a rigorous examination performed by highly specialized master tasters who assess whether the vinegar is suitable to guarantee the excellence of the products on sale.

It is characterized by a delicate aroma and pleasantly intense acidity.

The Traditional Balsamic Vinegar of Reggio Emilia has been awarded the Protected Designation of Origin (PDO) from the European Community. A PDO ensures that all stages of processing - from the choice of grapes to the packaging - are scrupulously checked by the Consortium. The Traditional Balsamic Vinegar of Reggio Emilia has unique characteristics which make it a real masterpiece of taste, with an exceptional aroma and sweet-and-sour aftertaste. Every year, the best part of the product is taken from the barrels jealously kept in the attic of the "Acetaie". The variety of woods and the different periods of aging give specific characteristics to the three types of Traditional Balsamic Vinegar of Reggio Emilia: Aragosta (Lobster), Argento (Silver) and Oro (Gold). Discover them in the category Traditional balsamic vinegar.