Traditional Balsamic Vinegar of Reggio Emilia D.O.P.

The Traditional Balsamic Vinegar of Reggio Emilia has been awarded the D.O.P. (Protected Designation of Origin) from the European Community.

A D.O.P. ensures that all stages of processing, from the choice of grapes for cooking the musts to aging, to packaging, are scrupulously checked by the Istitute of Control.

The Traditional Balsamic Vinegar of Reggio Emilia has unique characteristics that make it a true masterpiece of taste, with an exceptional aromatic power and a very precious bittersweet pleasure, a few drops of pleasure that enrich even the simplest of dishes with memorable sensations, such as a risotto or a flake of parmesan.

From the barrels jealously kept in the attic, the Acetaia Lucenti takes the best product every year. The variety of woods and the years of aging give the 3 types of vinegar different characteristics.

Bollino ORO

Aged not less than 25 years

It is a real treasure of tastes and fragrances, to be tasted pure at the end of the meal.

It express its best paired with the Parmigiano Reggiano 30/36 months old.

Ingredients: acetified cooked grape must. Contains Sulfites Does not contain thickeners and dyes.

N. 102

Bollino ARGENTO

Aged not less than 20 years

Rich and intense taste, a little on the sweet side. It is ideal in its raw form on shellfish.

Perfect combination with Parmigiano Reggiano 18/24 months old.

Ingredients: acetified cooked grape must. Contain Sulfites Does not contain thickeners and dyes.

N. 103

Bollino ARAGOSTA

Aged not less than 12 years

Acetic taste, light fragrance.

Ideal in its raw form on tortelli, meat and young cheeses.

Ingredients: acetified cooked grape must. Contains Sulfites Does not contain thickeners and dyes.

N. 104

IMPORTANT TO KNOW
In the list of ingredients of our products the are the words ‘Contains sulfites’: it refers only to the small percentage That is present in the grapes by nature. During production we do not add neither sulfites nor other Ingredients although allowed by the rules of production Of the balsamic vinegar.