200 ml - Reggio Emilia, Italy
Using the same process like the Tradizionale, this is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods.
The nose of this medium-thick condimento
balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans slightly to the sweet.
San Giacomo's condimento is wonderfully versatile. Andrea Bezzecchi of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream…and we could not disagree.
About the Producer
Acetaia of Ancient San Giacomo has barrels of the black gold already in excess of 60 years when it began its commercial life a few years ago. In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea, a lawyer by trade, who over the years moved the barrels to their current resting place in a stone structure.
The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for minimum 12 years of aging, Silver for 18 years aging and Gold for 25 years of aging.
About the Condimento
Unlike with his Tradizionales, Andrea is not limited by specific rules and regulations. He has handcrafted this product based on his intimate knowledge of the flavor profile of his batteries and his desire to create a specific flavor and texture.
About Balsamic Vinegar: Tradizionale or Condimento?
True balsamic vinegar - aceto balsamico tradizionale
- is produced only in two districts of Italy: Modena and Reggio Emilia. Like wine, it bears a seal certifying its authenticity. Condimento balsamico
is the term for a balsamic vinegar that does not meet these standards - either it is produced elsewhere or it is not certified, a process which requires adheres to established rules. Condimento,
however, can be of excellent quality, made by the same basic methods as the tradizionale.
In Italy, some makers of tradizionale balsamic make condimento as well. This is the case with the Acetaia San Giacomo.