Bollino Argento POD (Protected Designation of Origin) Traditional Balsamic Vinegar of Reggio Emilia

Description

A product like no other in the world. For centuries, this vinegar was considered a “medicine” – an elixir used exclusively by kings and emperors. As such, it has only recently entered into cuisine as a top quality product with the ability to enhance both the simplest and the most sophisticated dishes. This exclusive, highly-prized product is produced in low quantities via a long ageing period. Traditional Balsamic Vinegar of Reggio Emilia is produced through sugar fermentation and acetic oxidation of cooked grape must. The grapes are picked only from Lambrusco, Trebbiano and Spergola vines – vines in the Reggio Emilia province dedicated to POD (Protected Designation of Origin) production. The grapes are pressed and placed in vats. As soon as the marc and stalks flower, the must is drawn off, filtered and slowly cooked over a direct flame. It is then stored in containers which, as soon as heated, trigger the acetic fermentation process that transforms the sugars into alcohol. Once the must reaches an alcohol content of 6°/7°, colonies of vinegar bacteria are added to encourage acetic oxidation. This is how the base of the Balsamic Vinegar is made. It is then used to fill barrels made from various types of wood, which, over a long period of ageing, give the Balsamic Vinegar its extraordinary characteristics. Each wood adds a unique note: the chestnut wood is full of tannins, helping to give the vinegar its classic dark colour, the cherry wood sweetens the flavour, the mulberry concentrates the vinegar more quickly, the juniper flavours the vinegar with its strong resinous core and the oak, which is generally used for smaller barrels, gives the final, masterful touch. Different types of wood and barrels of ever-decreasing size give the Balsamic Vinegar its robustness and intense fragrance. In some cases, up to 20 barrels are used. The barrels get smaller and smaller, ranging from 100 litres for the largest barrel (which contains the cooked must) to 10 litres for the smallest barrel. The precious result of such a meticulous chain of flavours is extracted from this small barrel. According to tradition, the best place to mature and age Balsamic Vinegar is in attics or under-roof spaces, which are more exposed to seasonal changes in temperature. While the vinegar ages, an essential refilling procedure is carried out each year to restore the initial level, which reduces due to evaporation. This procedure involves pouring vinegar from a larger barrel to the next, smaller barrel. A master vinegar maker must use perception, experience, nose and palate, to analyse the complex flavours and fragrances of each individual barrel, assess how far the largest barrel has aged with refilling and renew the characteristics with younger vinegar. After a minimum of 12 years, the product is ready to undergo an organoleptic assessment by a panel of tasters appointed by a managing Certifying Body. The tasters judge whether the product has achieved suitable characteristics and can therefore be bottled with the name “Traditional Balsamic Vinegar of Reggio Emilia”. The difference between a Traditional Balsamic Vinegar and a great traditional Balsamic Vinegar is the passion, skill, perception and ability of the producer.