The Anitca Acetaia San Giacomo continues to seduce friends and customers with the Traditional Balsamic Vinegar of Reggio Emilia; Passion and knowledge passed on from father to son, keepers of old techniques and traditional taste: with precise and rigorous quality control, a great and unique product is born. It is led to maturation through the years with cautious moves, done with passion, culture of the time. From the traditional regime of cooking on direct fire, made with grapes from the vines of Trebbiano, Lambrusco and Ancellotta, The Italian Wine List presents you the Traditional Balsamic Vinegar of Reggio Emilia.
The thousand year old culture (the first historic record is found in a letter dated 1046 from the German emperor Henry II, to the marquis of Tuscany, Bonifacio), the production method unchanged through time, the concentration of perfumes, the elegant and complex structure, the persuasive determination make the Traditional Balsamic Vinegar of the Anitca Acetaia San Giacomo a noble interpreter of the best Italian regional cooking; Bottled after a minimum of 12 years of ageing in different small wooden barrels, chestnut, cherry, juniper, oak, ash and mulberry.
For many years the Traditional Balsamic Vinegar of the Anitca Acetaia San Giacomo qualifies in the highest ranks of the 'Consorzio Tutela'. The exclusive levels of elite with its best products 'Gold Seal' and the 'Silver Seal'. 
Gold Seal - The top of excellence, it's a complex product, rich in perfumes and harmony, between the pungent and the sweetness, noble structure, persistent. It can be best matched with seasoned cheeses or by itself as an elixir. 
Silver Seal - Intense perfume, it is best on mayonnaise, on boiled meat and fish, on risotto with vegetables or a s a seasoning on meat and goose liver. 
San Giacomo - Born from the same primary products - must cooked on direct fire - and the same passion and experience of the Traditional Balsamic Vinegar. The acidity is obtained from the slow and progressive vinegar process of the must resting in wood barrels for at least three years: Ideal on salads, grilled meats and in sauces.