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Organic wine vinegar from local grapes, aged in oak barrels. True purity, absolutely without dilutions.
The red wine vinegar of the Acetaia San Giacomo is obtained from local organic grape wines (mainly Lambrusco) through spontaneous oxidation according to the traditional "static-superficial" method. The aging takes place in oak barrels, respecting the times of the vinegar, without forcing the processes; this red wine vinegar is not diluted or pasteurized or even less filtered: in your pantry you will have a pure ingredient that has preserved the aromas and qualities of the local raw material of excellence.
Vinegar indicated both for daily use and for special dishes.
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.
Organic wine vinegar from local grapes, aged in oak barrels. True purity, absolutely without dilutions.
The red wine vinegar of the Acetaia San Giacomo is obtained from local organic grape wines (mainly Lambrusco) through spontaneous oxidation according to the traditional "static-superficial" method. The aging takes place in oak barrels, respecting the times of the vinegar, without forcing the processes; this red wine vinegar is not diluted or pasteurized or even less filtered: in your pantry you will have a pure ingredient that has preserved the aromas and qualities of the local raw material of excellence.
Vinegar indicated both for daily use and for special dishes.
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.