Traditional Balsamic Vinegar of Reggio Emilia PDO
Our story, in every drop
Our premium products
In our vinegar cellar we craft three premium variations of Traditional Balsamic Vinegar of Reggio Emilia PDO (Protected Designation of Origin), each distinguished by its unique nuances and distinctive features. Every drop embodies years of patience, care and devotion, following our family’s tradition.
Our story, our passion
From an idea of our father, Dionigio “Igio” Bertolani, who set-up our vinegar cellar in the attic of our home in 1984, we transformed our family’s passion into a legacy of excellence. Today, we three siblings cherish and carry forward this tradition, combining respect for the production specification with a deep love for our land.
Certified quality by the OCQPR
The Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia PDO
Our Traditional Balsamic Vinegar of Reggio Emilia PDO is certified by the OCQPR, the official Control body appointed by the competent Italian Ministry, which verifies compliance at every stage of the production process. Our vinegar cellar is also a member of the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia PDO dedicated to safeguarding, enhancing, and promoting the product, preserving its authenticity and reputation.
Oro (Golden) label
years of aging
Our Oro (Golden) vinegar aged for at least 25 years and it received +300 points score during the master tasters’ sensory assessment. Patiently refined in small barrels of premium woods, it develops a rich bouquet of aromas and fragrances, to be savored drop by drop.
Argento (Silver) label
years of aging
Our Argento (Silver) vinegar aged for at least 12 years and it obtained a score between 270 and 299 points during the master tasters’ sensory assessment. It has a rich, intense aroma, a sweet flavor, and a full-bodied character.
Aragosta (Orange) label
years of aging
Our Aragosta (Orange) vinegar aged for at least 12 years in barrels of different capacity and woods. It obtained a score between 240 and 269 points during the master tasters’ sensory assessment. It is appreciated for its delicate aroma and pleasantly intense acidity.