Essence - Balsamic Riserva Bio
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Essence - Balsamic Riserva Bio
The Essence of Acetaia San Giacomo is a full-bodied, intense and structured Balsamic , sweeter than sour, extremely rare because it is made from 100% organic cooked must from the area, aged and assembled from several vintages, even more than 7 years old.
WITHOUT ADDING wine vinegar. Only 1 ingredient on the label.
On an aromatic level it is very rich, releasing intense notes of dried plum, liquorice, black cherry, kola nut; in the background, rare notes of fermentation and oxidation, almost "vinose".
To be used raw (it would be wasted during cooking) on risottos, mature cheeses, red meat, tartare, omelettes, ravioli, pumpkin, onions and desserts.
Spontaneous fermentation of cooked must is something unique , which is normally done only for Traditional Balsamic Vinegar. We have always done it also on more "everyday" bases, so as not to compromise on the quality of any of our products.
We are not lovers of excessive densities in the world of Condiments and we leave them, instead, to traditional balsamics because only in this way can we guarantee that we have not used super-concentrated musts or thickeners.
Essenza is a trademark registered in Italy and worldwide by Acetaia San Giacomo, it identifies not only a product but a journey lasting years, to obtain quasi-perfection.
100% Satisfaction Guarantee: Any issues please let us know and we will replace or refund your items.
Acetaia San Giacomo
It is the only one that, since the beginning, produces only pure balsamic without added vinegar, 100% from organic cooked must. We do not produce Balsamic Vinegar of Modena IGP, glazes, "Balsamic White" by choice.
The production also includes raw vinegars, all produced according to the ancestral method in barrels.
Finally, the Surbir Selection concerns all those products that we have chosen from other companies that share with us a production philosophy aimed at quality only, without compromise. From coffee, to Parmigiano Reggiano, to fresh pasta, each item has something that makes it unique.
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