Traditional Balsamic Vinegar, Reggio Emilia, Gold Label
This exceptional Traditional Balsamic Vinegar from Reggio Emilia, Italy, will delight your taste buds with its sumptuous sweet and sour flavor and bewitching aroma. Aged at least 25 years in wood barrels, some dating back to the 18th century, the gold label Reggio Emilia Traditional Balsamic Vinegar has been awarded the highest grading based on its remarkable taste, aroma and appearance. This luxurious elixir is deep dark brown and glossy, with a syrup-like consistency and a penetrating, persistent perfume with a distinctive bouquet.
Use Gold Label Traditional Balsamic Vinegar from Reggio Emilia sparingly with your finest aged cheeses, foie gras and truffles, and to finish a great meal. Add an astonishing and memorable touch to a variety of desserts such as custard cream, chocolate, ice cream, and fruits of the forest or enjoy as an elixir at the end of your meal, sipping it from a spoon or a small glass.
To safeguard the quality of the product and protect the consumer was formed The Consortium of Producers of Traditional Balsamic Vinegar from Reggio Emilia and in 2000 The European Community added Traditional Balsamic Vinegar from Reggio Emilia to the list of products with a Designated Protected Origin (D.O.P.). To protect consumers, this prestigious award requires products to be subjected to inspections by a Certification Institute recognized by the European Union and authorized by the Ministry of Agriculture, Food and Forestry. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards. The Consortium decided that Traditional Balsamic Vinegar from Reggio Emilia should only be sold in a special bottle: another way to prevent confusion among consumers and the possibility of fraud and imitations by unauthorized vinegar producers. The Consortium also decided on Three categories of Balsamic Vinegar and three corresponding labels: Oro (Gold) , Argento (Silver) , Aragosta (Lobster or Red). The master tasters decide in which categories belongs the Balsamic Vinegar. The three coloured labels refer to the score given to the vinegar by the tasters after they have judged the appearance, aroma and taste of each vinegar. The production standards stipulate that the product must be aged for at least 12 years before it can be sent for official tasting by the tasting committee; it also has to be put into the special bottle in the province of Reggio Emilia and must have the guarantee of the wax seal.
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