Characterised by a rich taste, with its wide range of aromas, it should be enjoyed raw or as a digestive after a meal.

Its long ageing process follows the guidelines of the Consortium of Traditional Balsamic Vinegar of Reggio Emilia PDO. 

It comes from fermented cooked grape must, which then ages in wooden barrels, which confer special smells and notes to the product. 

The resulting product is then tasted by an examination board of 5 master tasters who express their opinion: the products which are considered adequate have to be bottled in the province of Reggio Emilia, and exclusively using the bottle selected by the Consortium; the process must take place under the control of the Certification Body that follows the bottling and the closing with sealing wax. 

With its elegant bottle and prestigious box, the Traditional Balsamic Vinegar of Reggio Emilia – Gold Label is also a beautiful product to display on special occasions or to offer as a gift. 

Traditional Balsamic Vinegar of Reggio Emilia PDO has a long interesting story, full of mystery. It is the story of a product whose origins date back to the XI century. Indeed, at the time of Matilde of Canossa, in the province of Reggio Emilia, it was produced a special “elixir” made of vinegar which became popular worldwide for its miraculous features.