Traditional Balsamic Vinegar of Reggio Emilia

“A product, a story”. We could define this incredible fruit of the nature like this. Very few people really know its characteristics but everybody tries to  imitate it. We age our balsamic in our farmhouse attic.

Already in the middle ages the balsamic vinegar was considered an exceptional product and many quotes testify that. Still today we keep producing it according to the tradition, which means with infinite patience. To obtain 3 litres of “nectar” one needs at least 100 kg of grapes and 15 years aging.

In the aging room, millions of bacteria work slowly and silently to improv day after day the vinegar and the more you age it the better becomes.

The use of fresh vines of reggiane hills is fundamental to obtain a balsamic vinegar, as much as the climate quickly changing from hot and humid to cold and humid.

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