Traditional Balsamic Vinegar of Reggio Emilia PDO is born from a single, essential ingredient: grapes. Its production specification strictly defines the origin and varieties, limiting cultivation to specific areas of the province and selecting grape types such as Lambrusco (in all its varieties and clones), Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, and Occhio di Gatta. From these grapes, the musts are extracted, marking the beginning of the long and patient process of creating this precious elixir.

The processing of the cooked must is carefully regulated: it must be cooked in open vessels, at atmospheric pressure, with times and temperatures that vary according to the experience and choices of each Master Vinegar Maker. This cooked must is then left to rest in the distinctive atmosphere of the acetaie (vinegar lofts), where a slow double fermentation begins—first alcoholic, then acetic—in large open containers called badesse. No other ingredient is added: the process is natural, marked only by time.

Time is indeed the true ally in this path of maturation and aging. As the years pass, the vinegar refines and becomes richer as it moves through different casks made from various woods, which bestow the complex aromatic profile that distinguishes Traditional Balsamic Vinegar of Reggio Emilia PDO. With the reduction of the water content, oxidation, racking, and topping up, that unique flavor is perfected which, generation after generation, culminates in a product of extraordinary quality.

Traditional Balsamic Vinegar of Reggio Emilia PDO is the fruit of a centuries-old tradition and the craftsmanship of the Emilian province, deeply expressive of its territory. In every drop lie the history, artisanal skill, and dedication of those who have always worked to create this miracle of goodness sealed in every bottle.