The traditional Reggio Emilia Balsamic Vinegar, a product both extremely
modern and very old, strictly controlled by the Consorzio fra Produttori di
Aceto Balsamico Tradizionale di Reggio Emilia. It is bottled after at least
12-years of ageing in small wooden barrels made of chestnut, cherry-wood,
juniper, oak, ash and mulberry, before submitting to the tasting board for
classification.
GOLD SEAL: Is an extraordinary and complex product, with rich and harmonious
fragrances, tends to be more sweet than bitter. It is never used as a
dressing, but almost exclusively at the end of a meal with cheese, fruits,
custards or ice cream.
Item #ASGT10 100ml
SILVER SEAL: Less sweet than Gold Seal, softer but with a bit
more acidity.
Item #ASGT20 100ml
RED SEAL: It is slightly more bitter with a more pronounced volatile
acidity.
Item #ASGT30 100ml
TRADITIONAL GIFT SET: One 100ml bottle each Gold, Silver and Red Seal
Traditional Balsamic. It includes a cork stopper and glass cover for each
bottle.
Item #ASGT40 300ml
BALSAMIC CONDIMENTS SAN GIACOMO: These wonderful balsamic seasonings express
all the perfumes and flavors typical of the cooked grape-must turning into
vinegar, then aged in wooden barrels from number of years. The acidity is
obtained from a slow and progressive acidification of the must.
CONDIMENTO by SAN GIACOMO: This seasoning is made only from cooked Lambrusco
and Trebbiano grape must, fermented and acidify in large oak barrels, then,
refined in very small barrels of chestnut, juniper and cherry. It is
presented in a gift box.
Item #ASG310 100ml
Item #ASG320 200ml
Item #ASG350 500ml
ESSENZA: An exquisite Balsamic made with cooked grape-must aged on the
second floor of the barn of the acetaia in small wooden barrels. This is to
take advantage of the summer heat to concentrate and improve the perfume and
aroma. The perfume of this sweet elixir has strong fruity notes to accompany
grilled meats and hard cheeses. Presented in a perfume style bottle in a
gift box.
Item #ASG400 40ml
SABA: Also named the "grape's honey". It is obtained by reducing by 60% the
fresh grape-must. Traditionally served with crushed ice to little children,
also on sweets and desserts, as natural sweetener. It is derived only from
the Lambrusco and Trebbiano grape, excelling in perfumes that evolve during
the slow fire cooking.
Item #ASG600 250ml
Item #ASG650 500ml
BALSAMIC JELLY: Acetaia San Giacomo has given a new consistency to
their Balsamic: denser and more compact resulting in a jelly which holds all
the characteristics of the Balsamic. Best with strong cheese, Foie Gras or
with desserts.
Item #ASG700 40gr
BALSA MELA by SAN GIACOMO:
This wonderful Apple Balsamic is made by the renowned producer of
Traditional Balsamic. Made from fresh Trentino apple juice cooked in the
same manner as Balsamic and reduced, then fermented and acetified by adding
20% of pure apple vinegar and adding more cooked apple juice. Matured in
neutral barrels of medium size. A NASFT award winner.
Item #ASG900 250ml
ACETO di VINO LAMBRUSCO:
Made from the long natural maturation of Lambrusco wine (from the Reggiano
region of Italy) and aged in oak barrels. It is completely natural and
contains no colorants or preservatives. The residue found at the bottom of
the bottle is a sign of the artisanal method of production.
Item #ASG950
AGRO di MOSTO: A simple cooked grape-must, acetified in oak barrique and
then bottled. Made to obtain a young product with stronger fruit perfumes
and pleasant acidity.
Item #ASG500 500ml
