Aceto Balsamico Tradizionale di Reggio Emilia DOP Bollino Argento is a balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia in the Emilia-Romagna region.
Production Area: Aceto Balsamico Tradizionale di Reggio Emilia DOP is produced in the area of the province of Reggio Emilia, a city in the Emilia Romagna region, in central-northern Italy.
Appearance and Taste: Aceto Balsamico Tradizionale di Reggio Emilia DOP is characterized by its dark, clear and luminous color. It has a penetrating and persistent aroma with pleasant acidity; the flavor is balanced between sweet and sour and is characteristically aromatic.
Origins: The first references to this product date back to 1046, when the Emperor of Germany, Henry III, stopped in Piacenza and asked to Boniface, lord of Rocca di Canossa (near Reggio Emilia), for that special vinegar that “he had heard pouring perfectly”. Over the following centuries the consortia were created to safe-keep the secret of how the product was prepared.
Production: In the production of Aceto Balsamico Tradizionale di Reggio Emilia DOP the must is simmered for several hours in order to concentrate the sugar level to a maximum of 40 Brix grades. With the first heat, the obtained product undergoes sugar fermentation, turning the sugars into alcohol, and acetic oxidation. That process is promoted by the addition of vinegar bacteria colonies when 7/9 degrees of alcohol has been obtained: during this stage, the alcohol is transformed into acetic acid. When at least 5 degrees of acidity is reached, the product is put into a series of different-sized wooden barrels, which are usually placed in well-ventilated attics that are affected by temperature changes. The aging period for the Bollino Argento is between 12-25 years and takes place in a series of small barrels made from different kinds of wood.
Gastronomy: Aceto Balsamico Tradizionale di Reggio Emilia DOP may be used at the end of the cooking process, for omelettes, meat and fish dishes, sauces or dips. It’s great with Parmigiano Reggiano PDO or with vegetables and fruit. Top chefs use it in the preparation of cooking fodder for wild game, poultry and fish.