balsamic/vinegars

TRADITIONAL REGGIO EMILIA BALSAMIC VINEGAR: A product both extrmely modern, 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

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