After at least 20 years of pouring and ageing you take the first barrel the amount in traditional balm vinegar Reggio Emilia whom you think to use during the year.
A part of it is subordinated to the judgment of the taste examiners, for the classification in three different "seals". The division of the traditional balm vinegar Reggio Emilia in "bollino Aragosta" (crawfish seal), "bollino Argento" (silver seal) and "bollino Oro" (golden seal) takes place according to the strictest criteria which are determined in the production order.
Taste examiners conduct the samples and give to every vinegar a point number, according to his visual, olfactory and flavorful signs.
The ageing time of the Balsamico with silver seal must be at least 20 years.
Balm vinegar Il Buon Condimento Dodi Acetaia, light, unobstrusive taste, optimally for turning on salads, as a dip of vegetable stripe and Carpaccio
Balm vinegar Traditionally Oro Dodi Acetaia, matured at least 25 years
This 10 year-old vinegar is suited very well as a dressing for salads, dips, cooking meat and sauces. He is also an ideal companion for fish and meat dishes. The unique mark of perfume of this balm vinegar also tastes fantastic to fruit salad, ice, creams and Zabaione.