Aceto Balsamico Tradizionale D.O.P. Red Label, 12 years

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.