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From first choice white wine, from local organic grapes (mainly Malvasia), a live vinegar that brings to the plate all the acidity (7.8%) of a natural and pure seasoning.
The white wine vinegar of the Acetaia San Giacomo reveals all the organoleptic quality of the raw material of origin, local organic white berried grapes: the ancient method by natural oxidation, without filtering, allows to preserve the profile and aromas of the wine, enhanced by the refinement in oak barrels. You will rediscover a living ingredient, an artisan vinegar, far from the industrial dilutions that disperse the characteristic acidity.
Very versatile condiment, from emulsions to marinades, suitable for any type of dish.
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.
From first choice white wine, from local organic grapes (mainly Malvasia), a live vinegar that brings to the plate all the acidity (7.8%) of a natural and pure seasoning.
The white wine vinegar of the Acetaia San Giacomo reveals all the organoleptic quality of the raw material of origin, local organic white berried grapes: the ancient method by natural oxidation, without filtering, allows to preserve the profile and aromas of the wine, enhanced by the refinement in oak barrels. You will rediscover a living ingredient, an artisan vinegar, far from the industrial dilutions that disperse the characteristic acidity.
Very versatile condiment, from emulsions to marinades, suitable for any type of dish.
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.