(Stéphane Davet - 14th October 2021)
On visiting the Acetaia San Giacomo, the famous French journalist taster underlines the difference between Modena IGP balsamic vinegar and the Traditional Reggio Emilia Balsamic, forever traditional, artisan and local; it doesn’t allow the addition of wine vinegar and requires extremely long ageing processes of the cooked grape must in casks.
