Aceto balsamico tradizionale di Reggio Emilia DOP
Traditional balsamic vinegar of Reggio Emilia
Cooked grape must aged for years down a battery of shrinking casks, made only in the province of Reggio Emilia. The grapes are the local wine varieties: Lambrusco in all its clones, Ancellotta, Trebbiano, plus Sauvignon, Sgavetta, Berzemino and Occhio di Gatta, or any variety registered to a Reggio Emilia DOC.
Designation
- Certification
- DOP
- Category
- Other products of Annex I (spices, vinegar, etc.)
- Registered
- 2000 (Reg. CE n. 813 del 17.04.00)
Where it is made
The suitable territory of the province of Reggio Emilia.
How it is made
The must has to reach at least 15 saccharometric degrees, so the grapes are picked ripe and the yield per hectare is capped. Nothing but cooked must goes in; the concentration comes from years of evaporation through the wood.