Acetaia di Canossa

Traditional Balsamic Vinegar "Argento"

Aceto Balsamico Tradizionale di Reggio Emilia DOP

Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) is a traditional condiment of Emilian cuisine and one of the most prized products of Italian cooking. It is made from cooked musts of grapes sourced exclusively from the province of Reggio Emilia, which are fermented, acetified and then aged for at least 12 and up to 25 years. The final product is an intensely dark liquid, bright and clear in appearance, with a dense consistency and a uniquely sweet-and-sour flavour - an unforgettable culinary experience born of patience, tradition and dedication to quality.
Aged over 20 years - ARGENTO (SILVER).

TECHNICAL SHEET       INGREDIENTS

Tasting Notes

Sweet and sour, well blended with appreciable acidity and aromaticity in harmony with the olfactory characteristics.

Pairing

Noble in structure, beguiling and long on the palate, it is used almost exclusively at the close of a meal. Exceptional with great cheeses, savoury and piquant, and no less so with fruit, pastry creams and gelato.
€85,00
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THE PRODUCER

Acetaia di Canossa

Our Acetaia di Canossa has its origins in a historic vinegar factory, housed in a building from the 17th century, located in the upper part of the estate. A place that represents the important historical matrix of our vinegar production, whose heritage is represented, among other things, by a battery made up of more than 400 small barrels from different woods. Made of juniper, oak, cherry, ash and chestnut wood, each barrel gives the vinegar its own unmistakable aroma.

The long journey of our vinegars in their individual “treasure chests” follows the strict dictates of the local regime, which provide us with products of Emilian excellence. In addition to the Aceto Balsamico Tradizionale di Reggio Emilia, Venturini Baldini also produces exquisite condiments and balsamic vinegars of Modena IGP.

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