San Giacomo’s Aceto Balsamico Tradizionale di Reggio Emilia Silver Seal represents one of the highest expressions of Italian balsamic craftsmanship. Aged between 18 and 20 years, this extraordinary vinegar achieves a remarkable balance between sweetness and acidity, developing a syrupy texture and deep complexity through decades of patient aging. Hints of wood, dried fruit, and caramel unfold on the palate, followed by an elegant, lingering finish. Its thick, glossy body makes it an ideal garnish for roasted vegetables or meats, risotto, or creamy desserts, while a few drops elevate a simple chunk of aged Parmigiano Reggiano or Vacche Rosse cheese into a transcendent experience.
This DOP-certified balsamic vinegar is produced exclusively in the Reggio Emilia region of Italy using only Trebbiano and Lambrusco grapes. After being cooked down to one-third of their volume, the must is aged in a series of progressively smaller barrels made of oak, chestnut, cherry, mulberry, and juniper—each imparting distinct aromatic layers. Over nearly two decades, the vinegar’s transformation is guided by both nature and the careful hand of the affineur. Only when it meets the highest standards of the tasting panel is it awarded the Silver Seal, signifying its maturity and harmony. Drizzle over mashed potatoes, dense soups, grilled steak, or even vanilla gelato to appreciate its unmatched depth.
Acetaia San Giacomo, founded by Andrea Bezzecchi, is celebrated for its dedication to preserving traditional methods of balsamic production. Situated in the heart of Reggio Emilia, the family-run acetaia continues the centuries-old craft of slow, natural aging, creating vinegars that reflect the region’s rich agricultural heritage. Andrea produces three DOP-certified balsamics distinguished by their labels: Red (aged a minimum of 12 years), Silver (18–25 years), and Gold, also known as Extra Vecchio (over 25 years old)—each representing the pinnacle of patience and artistry.
Ingredients: Cooked grape must.
Nutritional information coming soon
Nutritional information coming soon