3 tasting bottles of the finest aged Balsamic Vinegar: 12; 20 and 25+ years aged.
In the heart of Emilia-Romagna, one of Italy’s greatest culinary regions, Andrea Bezzeccchi is hard at work creating small batches of what might just be the finest aceto balsamico out there. Without cutting any corners, his limited supply of vinegars are thick and syrupy not because he’s added molasses like so many competitors, but because the precious liquid has been slowly, slowly distilled for many years. Traditional Balsamic DOP is legally always sold in 100ml bottles with a protected design, but for the first time the government have approved these 10ml ampulla bottles to allow people to taste a smaller size, giving the opportunity to know this incredible product. The three 10ml ampulla bottles will be a 12 year old red label, a 20 year silver label, and a 25+ year extravecchio gold label.
The history of balsamic vinegar dates back to at least 1046 when Henry III (The Holy Roman Emperor) was gifted a bottle by the Canossa family, which he described as a “precious vinegar simmering in the Canossa lands.” After that, the ancient Duchy of both Modena and Reggio Emilia were always associated with the product, which now has a DOP to the region. Andrea Bezzecchi’s product is second to none, naturally fermented and aged very slowly to allow the caramelisation process and flavour development.
At Acetaia San Giacomo we produce a vast range of different organic vinegars, divided into three categories: the Lobster Seal (over 12 years of aging), the Silver Seal (18-20 years) and the Gold Seal (over 25 years). All our products are pure and unblended, and we always use 100% cooked must made from organic local grapes.
by Andrea Bezzeccchi, who took the historic barrels over from his father and continued a legacy with Acetaia San Giacomo in Novellara, Emilia-Romagna
These are the 3 different levels of quality/aging recognized by the DOP Traditional Balsamic Vinegar of Reggio Emilia, all of which are included in this box. Andrea suggests pairing the Silver or Gold seal vinegars with a moderately aged Parmigiano Reggiano, or drizzling it on top of a generous plate of Tortellini alla Panna. Younger balsamic vinegars are perfect for glazing bitter vegetables such as radicchio or endive, or garnishing a fresh salad.
