Acetaia San Giacomo's Traditional Balsamic Vinegar of Reggio Emilia is characterized by a good level of acidity that after 12 years, has mellowed divinely. It is superb with richly flavoured and highly structured dishes. For the peak in gastronomic pleasure, taste it on grilled prawns or on a creamy dessert!

This Balsamic comes packaged in the traditional 100ml 'inverted tulip' bottle, with a pouring cap and gift box. Remember that Balsamic is stored at room temperature and does not have an expiry date as the product has been aged for over 12 years in open barrels and during this period it has been exposed to high temperatures in summer and low temperatures in winters.

To be a "Traditional Balsamic Vinegar of Emilia" it has to be produced in Emilia Romagna and follow the process described below regulated by the Consortium of the Producers of Traditional Balsamic Vinegar of Modena and Emilia. The vinegar is designated DOC or Denominazione di orgine controllata numbered and sealed with a Seal of Guarantee.

The process of making it begins by cooking Trebbiano grape juice. This cooking reduces the water content of the juice, turning it into a syrup called must. The must is then poured into the first wooden barrel of a Solera series, mixed with an older Balsamic vinegar batch to begin the acetification process. Each year 50% of the vinegar is transferred down the line to a slightly smaller barrel, along the way acquiring some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash.

If it is not made in Modena or Reggio Emilia, it is not Balsamic Vinegar.