Italian traditional balsamic vinegar of Reggio Emilia

  • Traditional Balsamic Vinegar of Reggio Emilia
  • nut, wheat and abt
  • taste strawberry and balsamic vinegar
  • bomboniere balsamic vinegar
  • Reggio Emilia balsamic food dressing
  • barrels for acetic fermentation balsamic vin
lambrusco festival

Visit us at Lambrusco festival

Balsamic Vinegar at Lambrusco festival!

From June 13 to 16 we were present with our Traditional balsamic vinegars of Reggio Emilia in in Sagra del Lambrusco in Albinea, the official festival of our grapes and wine: Lambrusco.

Did you meet us and taste our Lambrusco vinegars there?


Only one ingredient

The Balsamic Vinegars of Montericco are all produced with only one ingredient: grapes from Emilian hills (Vitis vinifera, autochthonous qualities Lambrusco and Trebbiano). Infact all the production starts from "must" (grape juice) and nothing else is ever used, only time. Food Dressing too.

Traditional Balsamic Vinegar of Emilia

bottle of traditional balsamic vinegar

Aceto balsamico tradizionale PDO of Reggio Emilia made by Acetaia of Montericco.

The traditional balsamic vinegar from Acetaia di Montericco is made by following the PDO / DOP rules of the Reggio Emilia (Italy) Consortium.

Gold for the taste and elixir of gourmets. This is the Traditional Balsamic Vinegar made by Acetaia di Montericco, a gastronomic refinement whose extraordinary quality characteristics depend on the production area, the hills of Montericco, Albinea in Reggio Emilia's province.

A legend that comes from the deep history of Europe: in 1046, when the emperor of Holy Roman Empire Henry III, traveling to Rome, met Bonificio, Matilda of Canossa's father, request him for gift a special vinegar “that he had heard being the most perfect”. Castle of Canossa dists about 20 minutes from Montericco.

Consortium of Reggio Emilia

This traditional balsamic vinegar is certified, tasted, rated and bottled exclusively by the Consortium of producers that affixes the wax seal on each bottle. Balsamic Vinegar of Reggio Emilia is protected under the European Protected Designation of Origin (PDO) system.

The color of the label depends on the score obtained during the tasting, it can be Lobster, Silver or Gold, for the most precious balsamic vin.

Acetaia 176 di Montericco

Located in the fertile heart of Emilia Romagna, in the hills between Modena and Reggio Emilia, Acetaia 176 of Montericco uses only precious local grape must to offer a truly traditional product.

The masters of the Acetaia produce balsamic vinegar in the village of the Montericco's castle since two generations. Our processing method has been handed with passion, constituting a close link with tradition and territory, while respecting and protecting the quality, allowing us to give continuity to the past.

The Traditional Balsamic Vinegars of Reggio Emilia made by the Acetaia di Montericco are products of time and nature; the production follows the strict and restrictive rules of the TBV (ABT Italian) Consortium.

The long aging process of vinegars occurs for a period not less than 12 months, in barrels of different types of wood arranged in batteries, in which alcoholic fermentation, acetic oxidation and aging follow one another. There are used barrels of oak, cherry, chestnut, juniper, mulberry and locust-tree, that give a different particular balsamic flavor to the ABT, that will come so unique.

The Acetaia di Montericco offers all the three qualities of Traditional Balsamic Vinegar of Reggio Emilia: Lobster, Silver and Gold. We also offer and organic food dressing.



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