Aceto Balsamico Tradizionale di Reggio Emilia DOP represents the highest expression of traditional balsamic vinegar — a product shaped by decades of patience, craftsmanship, and natural transformation.

This Silver Seal (“Bollino Argento”) Traditional Balsamic Vinegar from Acetaia Dodi is aged for well over 18 years in a series of progressively smaller wooden barrels. During this long maturation process, the vinegar slowly concentrates and develops remarkable depth, balance, and complexity.

Made using only cooked grape must, with no added vinegar, caramel, sugar, or thickeners, traditional balsamic vinegar evolves naturally through fermentation and evaporation. Over time it becomes dense, glossy, and intensely aromatic, balancing rich sweetness with refined acidity.

The aging takes place in traditional batteries of wooden barrels made from different woods such as oak, cherry, chestnut, and juniper. Each wood contributes subtle aromatic notes that give traditional balsamic its layered and complex character.

Only vinegars that pass strict sensory evaluation by the Consorzio of Reggio Emilia are approved for bottling. They are then sealed in the official 100 ml bottle reserved exclusively for Aceto Balsamico Tradizionale di Reggio Emilia DOP, guaranteeing authenticity and origin.

The result is an extraordinary condiment with a silky, syrup-like texture, complex aromas of dried fruit and wood, and a long elegant finish.

Flavor Profile

• Rich and concentrated
• Balanced sweetness and acidity
• Notes of dried fruit, wood, and caramel
• Thick, glossy texture

How to Use

Traditional balsamic vinegar is used sparingly as a finishing condiment, where just a few drops can transform a dish.

Excellent with:

• Parmigiano Reggiano and aged cheeses
• Risotto and fresh pasta
• Beef filet or roasted meats
• Poached fish or scallops
• Fresh strawberries or vanilla gelato

Because of its complexity and concentration, it is best added just before serving rather than cooked.

Product Details

Origin: Reggio Emilia, Italy

Producer: Acetaia Dodi

Certification: Aceto Balsamico Tradizionale di Reggio Emilia DOP

Aging: Over 18 years

Ingredient: Cooked grape must

Bottle size: 100 ml (3.4 fl oz)

Packaging: Gift box with dropper

Why Traditional Balsamic Is Different

Unlike commercial “Balsamic Vinegar of Modena,” Traditional Balsamic Vinegar is produced only in the provinces of Reggio Emilia or Modena, aged for many years, and made exclusively from cooked grape must. This strict production method creates a far more concentrated and complex condiment that is used drop by drop rather than poured like ordinary vinegar.

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.