Signoria Gonzaga Essence of Balsamic Reserve 200 ml

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Translation missing: en.products.product.price.regular_price 44,00 €
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Precious Balsamic obtained by cooking local, fresh and organic grape must over a direct flame, subsequently fermented and spontaneously acetified in barrels for about 2 years. Then aged in cherry and juniper barrels that characterize it aromatically. Ancient and expressive perfumes.
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Signoria Gonzaga Essence of Balsamic Reserve 200 ml

Signoria Gonzaga Essence of Balsamic Reserve 200 ml

Translation missing: en.products.product.price.regular_price 44,00 €
Translation missing: en.products.product.price.sale_price 44,00 € Translation missing: en.products.product.price.regular_price
Translation missing: en.products.product.price.unit_price
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Production limited to 1000 bottles per year!
Click here to discover its history and characteristics.

100% Balsamic from only local, organic grape must, cooked over an open flame, doubly fermented in barrels for at least two years and further aged.
So far, nothing new!

What makes it truly unique are two things:

-The appearance, which clearly stands out from the rest of the Acetaia San Giacomo line with a beautiful hand-applied embossed seventeenth-century patterned label , the 200 ml cubic bottle and the pendant tied and fixed with red sealing wax by hand provide a further explanation of the product .

-The aging, of the same duration as the Essenza San Giacomo (6-7 years), with the difference that a part of it is left to rest in juniper barrels for a few months, before maturing further in cherry barriques.
This aging makes it more complex, fragrant, woody, slightly bitter and astringent.

The ampoule is then sold in an additional personalized gift bag.

Perfect to pair with fatty meats, aged cheeses, risottos, gnocchi, plain pasta, vegetables such as pumpkin, onions or radicchio, tartare, liver, omelettes, ice cream.

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H
Heesung Choi

Signoria Gonzaga Essenza di Balsamico Riserva 200 ml

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.

On the trail of vinegar
(Luca Martinelli - December 2021)

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

Andrea Bezzecchi: The Real King of Balsamic Vinegar
(Edoardo Celadon and Phoebe Hunt - March 27, 2021)

Acetaia San Giacomo Best Overall Balsamic and Best Saba
(Hannah Howard - October 19, 2021)

Best DOPs and Best Condiment
(Nikhita Venugopal - April 12, 2019)

The Balsamic Vinegar Challenge. How Modena Lost the Game
(Micaela Cappellini - 25/02/2020)

Vinegar: Why have we so underestimated this ingredient? (Luciana Squadrilli - February 2020)

On the trail of vinegar
(Luca Martinelli - December 2021)

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

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Refunds and Returns

Return Policy, right of withdrawal and cancellation of an order 100% satisfied or refund guaranteed even beyond the legal limits.