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Essenza is made from the same cooked must (Lambrusco and Trebbiano grapes) used for producing traditional balsamic vinegar. The difference is in the aging, Essenza is aged between 8 and 10 years rather than the 12 years specified as the minimum for the traditional balsamic.
Rich, full-bodied and velvety smooth with a distinct acidity and depth of flavor.
Serving suggestions: creamy desserts, grilled vegetables, meat and aged cheeses.
Ingredients: Organic acetified cooked grape must from local varietals. Acetified in oak barrels. May contain natural sulfites, not added. Does not contain colorants, preservatives and thickeners.
THE PRODUCER: Andrea Bezzecchi of Acetaia San Giacomo is recognized as an award-winning producer of balsamic vinegar in the Reggio Emilia region of Italy. With passion and knowledge passed on from father to son, Andrea is the keeper of tradition and original techniques for the production of aged balsamic vinegar. San Giacomo represents passion, one thousand years of culture, precision, rigorous production methods and slow and meticulous maturation of the balsamico.
The balsamic begins with only one ingredient – the cooked grape must of local Lambrusco and Trebbiano grapes. The grape must is cooked over an open fire and reduced. Then the long aging process begins using traditional wooden barrels of decreasing size and of at least four different types of wood. The evolution of the balsamic, ultimately expressed through its perfumes and taste, is an incomparable and extraordinary experience.
Andrea has expanded his production to include wine vinegars produced with organically grown local grape varieties. The San Giacomo vinegars are never diluted and produced with the traditional long oxidation time at natural temperatures. These vinegars retain the desired levels of high acidity and flavor.
Essenza is made from the same cooked must (Lambrusco and Trebbiano grapes) used for producing traditional balsamic vinegar. The difference is in the aging, Essenza is aged between 8 and 10 years rather than the 12 years specified as the minimum for the traditional balsamic.
Rich, full-bodied and velvety smooth with a distinct acidity and depth of flavor.
Serving suggestions: creamy desserts, grilled vegetables, meat and aged cheeses.
Ingredients: Organic acetified cooked grape must from local varietals. Acetified in oak barrels. May contain natural sulfites, not added. Does not contain colorants, preservatives and thickeners.
THE PRODUCER: Andrea Bezzecchi of Acetaia San Giacomo is recognized as an award-winning producer of balsamic vinegar in the Reggio Emilia region of Italy. With passion and knowledge passed on from father to son, Andrea is the keeper of tradition and original techniques for the production of aged balsamic vinegar. San Giacomo represents passion, one thousand years of culture, precision, rigorous production methods and slow and meticulous maturation of the balsamico.
The balsamic begins with only one ingredient – the cooked grape must of local Lambrusco and Trebbiano grapes. The grape must is cooked over an open fire and reduced. Then the long aging process begins using traditional wooden barrels of decreasing size and of at least four different types of wood. The evolution of the balsamic, ultimately expressed through its perfumes and taste, is an incomparable and extraordinary experience.
Andrea has expanded his production to include wine vinegars produced with organically grown local grape varieties. The San Giacomo vinegars are never diluted and produced with the traditional long oxidation time at natural temperatures. These vinegars retain the desired levels of high acidity and flavor.
