Balsamic Vinegar of Reggio Emilia Argento
  • Balsamic Vinegar of Reggio Emilia Argento

Balsamic Vinegar of Reggio Emilia ARGENTO - 100 ml

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The Argento Label vinegar has usually been left to mature 6 years longer than the Aragosta Label one. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second Course. It is perfect for cold pasta or rice salads.

Packaging: Bottle 100 ml

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The production of the Traditional Balsamic Vinegar of Reggio Emilia is regulated by protected designation of origin (PDO) guidelines and it is obtained simply by fermenting the sugar and acid of the cooked must. But the secret of Reggiano Balsamic is in the successive excellent ageing that goes on inside a set of barrels of different woods for long periods of time, never less than 12 years. The refinement of a bouquet that becomes ever intense, delicate and pleasing to the nose and taste, is the most complex and delicate phase, and it is here that a vinegar maestro's experience becomes essential. While the process of acidification for common vinegar is fomented with wine, for producing the Reggio Emilia balsamic vinegar the process is fomented with cooked must. For classic tradition, the production takes place in wooden casks arranged in sets, the number of which must never be less than three. The three phases of vinegar production are the alcohol fermentation, the acid oxidation and the aging. Casks made of oak, chestnut, mulberry, cherry, ash, and wormwood are prevalently used, each one yielding a particular aroma to the vinegar, rendering it unique.


Data sheet

Area of origin
Reggio Emilia
100 ml
18 years

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