Bollino Aragosta Traditional P.O.D (Protected Designation of Origin) Balsamic Vinegar of Reggio Emilia.

Description

Traditional Balsamic Vinegar truly is a product like no other in the world; it has remained pure, essential and a mark of goodness for generations. For centuries, this vinegar was considered a “medicine”; it has only recently begun to dominate kitchens. Remember that to achieve a product of this level, ageing is not enough; the producer’s skill and handiwork are vital. Only in this way can a Traditional Balsamic Vinegar be distinguished from a great traditional Balsamic Vinegar.

The PDO (Protected Designation of Origin) mark that certifies the quality of the product, is protected by the Consortium of Traditional Balsamic Vinegar Producers of Reggio Emilia. Based on the results of tasting, Traditional Balsamic Vinegar is classified under three categories: Aragosta, Argento and Oro (lobster red, silver and gold) The judgement that the tasters make not only establishes whether the vinegar assessed can be awarded the title of Traditional Balsamic Vinegar of Reggio Emilia; it also places the vinegar into one of the three categories and grants it the relevant label. The various coloured labels are issued according to the points awarded by the tasters, who assess the visual, olfactory and taste characteristics of each vinegar. If a vinegar fails to pass the taste test, it is put back in the barrels to age further and is then presented to the tasters the following year to gain the desired PDO status.  Production regulations specify that the product must be aged for at least 12 years before being tested by the tasting panel and that it must be packaged in Reggio Emilia province in special bottles closed with a sealing wax acting as a warranty.

To find out more about the unique qualities of Balsamic Vinegar of Reggio Emilia, watch the video made by the Consortium of Balsamic Vinegar Producers of Reggio Emilia.