Aceto Balsamico Tradizionale di Reggio Emilia DOP Gold Seal (“Bollino Oro”) represents the highest level of traditional balsamic vinegar produced in Reggio Emilia.

Crafted by Acetaia Dodi, this extraordinary balsamic vinegar is aged for a minimum of 25 years, reaching the prestigious “Extra Vecchio” classification reserved for the most mature and complex traditional balsamic vinegars.

Produced exclusively from slow-cooked grape must, with no added vinegar, caramel, sugar, or thickeners, the vinegar evolves naturally over decades through fermentation, oxidation, and evaporation. This slow transformation creates an exceptionally dense, glossy, and aromatic condiment with remarkable balance between sweetness and acidity.

The aging takes place in traditional batteries of wooden barrels made from different woods such as oak, cherry, chestnut, and juniper. As the vinegar slowly moves through progressively smaller barrels over the years, it concentrates and develops an extraordinary depth of flavor.

Before bottling, each batch must pass rigorous sensory evaluation by the Consorzio of Reggio Emilia, which certifies its quality and authenticity. Only after passing this tasting panel is the vinegar sealed in the official 100 ml bottle reserved exclusively for Traditional Balsamic Vinegar of Reggio Emilia DOP, guaranteeing origin and production standards.

After more than two decades of patient aging, the result is a luxurious, syrup-like balsamic with a long, persistent finish and an exceptional aromatic bouquet.

Flavor Profile

• Extremely concentrated and complex
• Perfect balance of sweetness and acidity
• Aromas of dried fruit, wood, honey, and caramel
• Thick, velvety texture with a very long finish

How to Use

Because of its extraordinary concentration and complexity, Traditional Balsamic Vinegar Gold Seal is used sparingly, typically a few drops at a time.

Exceptional pairings include:

• Parmigiano Reggiano and aged cheeses
• Beef filet or roasted meats
• Foie gras and rich dishes
• Fresh strawberries, figs, or berries
• Vanilla gelato, panna cotta, or custards

In Emilia-Romagna it is sometimes enjoyed by the teaspoon after a meal as a digestivo.

For best results, add just before serving rather than cooking, allowing its aromas and complexity to fully express themselves.

Product Details

Origin: Reggio Emilia, Italy

Producer: Acetaia Dodi

Certification: Aceto Balsamico Tradizionale di Reggio Emilia DOP

Aging: Minimum 25 years (Extra Vecchio)

Ingredient: Cooked grape must

Bottle size: 100 ml (3.4 fl oz)

Packaging: Gift box with glass dropper

Why Traditional Balsamic Is Unique

Traditional Balsamic Vinegar of Reggio Emilia is one of the rarest and most regulated condiments in the world. It is made exclusively from cooked grape must and aged for decades in wooden barrels, following strict rules established by the DOP consortium.

Unlike commercial balsamic vinegars, which often contain wine vinegar and additives, traditional balsamic vinegar is produced in very small quantities and aged for many years, resulting in an intensely concentrated and complex condiment used drop by drop.

Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the
real secret lies in the aging process which is carried out in sets of different wooden barrels over a long period of time.

The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.

While the acetification process of ordinary vinegar is based on wine, the production of the precious
balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.

The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.

Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.