After at least 25 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 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.
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1 medal = 2 years ageing. This Balsamic vinegar of modena whit 7 medals is aged for 15 years in different wood barrels. The Acetaia waiver to the specification of 7,5 medals for 15 years of aging, which is why they printed only 7 medals.
Balm vinegar Traditionally Argento Dodi Acetaia, matured at least 20 years
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
Full, harmonious and velvety taste with a clear-cut personality. Fruity fragrances melt with the spicy barrique aromas. The fine quality of this sparkling wine makes it perfect for important occasions, celebrations, and special events. Excellent either as an aperitif or served throughout the meal. Best when matched to fish and white meat dishes, but will also marry well with other even unusual preparations.
