Aceto Balsamico Tradizionale D.O.P. Gold Label, 25 years | Oils & Vinegars

Its extreme density and complexity of flavour, high viscosity and balanced sweetness and acidity...

Its extreme density and complexity of flavour, high viscosity and balanced sweetness and acidity distinguish this origin-protected vinegar speciality, made from regional, certified organic grapes (Lambrusco marin, Lambrusco Maestri, Lambrusco salamino, Acellotta, Malvasia, Trebbiano). The warm, woody bouquet of this king of balsamic vinegars, matured for at least 25 years (extra vecchio) in nine different wooden barrels made of six different woods (oak, juniper, chestnut, mulberry, cherry and ash), delights with its very harmonious aroma as well as an extraordinary, long palate and harmonises perfectly with ripe cheese, fish, soft fruit or desserts such as vanilla ice cream and panna cotta. In the independent tasting of the Consortium for Aceto Balsamico Tradizionale di Reggio Emilia, the Gold Label Aceto Balsamico Tradizionale scored at least 300 points.
Expert tip: Enjoy a small glass of Aceto Balsamico Tradizionale after a meal - pure pleasure!

Artisan vinegars from the Acetaia San Giacomo

This balsamic vinegar comes from a small acetaia (vinegar factory), Acetaia San Giacomo, in the Italian province of Emilia Romagna. Emilia Romagna is not only known for Parma ham or the famous pasta sauce from Bologna, but also for its outstanding vinegars of the best quality. Acetaia San Giacomo is dedicated to traditional balsamico and vinegar production without a vinegar mother. It has already existed for half a millennium.

Similar to fresh truffles, Aceto Balsamico Tradizionale is considered an intense elixir of the first order. Even in homeopathic doses, Aceto Balsamico achieves a great effect. The Aceto Balsamico Tradizionale D.O.P. is produced in a traditional, artisanal way from regional grapes. The fully ripe fruits are cooked over an open fire before the balsamico is slowly fermented with the help of yeasts and vinegar bacteria. The balsamico is then matured for at least 12 years in up to nine different wooden barrels made of oak, ash, chestnut, cherry, juniper and mulberry wood. From year to year, the balsamico moves from barrel to barrel and develops its unique aroma over the years.

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Gewürzmühle Rosenheim

since 1957

Pharmacist, healer, merchant - the forgotten profession of the spice miller combined a wealth of expertise on healing effects and the multiple possible combinations of spices, salts and peppers over centuries. In Rosenheim spice manufactory, this knowledge is preserved, while the tradition is cultivated and put into practice with great expertise and heart and soul.
On traditional mills, scales and grinders, the best quality raw materials are used to create spice blends according to recipes that have been handed down over the generations - each one a delightful adventure.