Traditional Balsamic Vinegar of Reggio Emilia PDO - Tripthych

In the past, only the nobility could afford Traditional Balsamic Vinegar from Reggio Emilia; this is why it was considered a luxurious elixir, rich in beneficial and healthy proprieties. The name “balsamic” itself suggests the idea of a prodigious medication kept by the more fortunate and considered a panacea, a cure-all for any illness and a wholesome balm capable of invigorating delicate stomachs and reviving the appetite.

The youngest product, the Aragosta, with ageing characteristics of at least 12 years, is ideal on carpacci, pinzimoni and marinades, for its delicate aroma and pleasantly intense acidity. 

Over the years the product thickens – this attenuates its acidity and a complex and pleasant sweet and sour aftertaste is perceived. This makes the product perfect to be used raw, as well as to dress first and second courses: this is the Argento aged over 20 years. 

After 25 years, the product becomes “Extravecchio”. It is thus labelled Oro, as Traditional Balsamic Vinegar of Reggio Emilia becomes a treasure of taste to discover and enjoy drop by drop, raw, like an authentic meditation digestive.

Traditional Balsamic Vinegar is thus created from the double fermentation of cooked must. 

Its use dates back to the Romans, when the poet Virgil wrote about the sweet notes of vinegar in his Georgics. 

The guidelines establishes that Traditional Balsamic Vinegar of Reggio  Emilia must be produced in a specific region and only with grapes from Reggio Emilia; finally, the product must be tasted, approved and certified by experts of the Consortium, labelled (Aragosta, Argento or Oro) and get the Protected Designation of Origin (PDO).