Suggested uses: Ideal with raw and grilled vegetables, meat, fish, fresh cheeses and sushi
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The San Giacomo Balsamic Condimento is born from the experience used at the Acetia San Giacomo in the production of the Traditional Balsamic Vinegar of Reggio Emilia . This delicious balsamic is made only from cooked Lambrusco and Trebbiano must, fermented and acetified in big oak barrels . The Condimento is then aged 5 year in small wood barrels such as chestnut, juniper and cherry. Certified Organic
Suggested uses: Ideal with raw and grilled vegetables, meat, fish, fresh cheeses and sushi
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.
The San Giacomo Balsamic Condimento is born from the experience used at the Acetia San Giacomo in the production of the Traditional Balsamic Vinegar of Reggio Emilia . This delicious balsamic is made only from cooked Lambrusco and Trebbiano must, fermented and acetified in big oak barrels . The Condimento is then aged 5 year in small wood barrels such as chestnut, juniper and cherry. Certified Organic
Suggested uses: Ideal with raw and grilled vegetables, meat, fish, fresh cheeses and sushi
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.
