Acetaia Reale has been operating in Formingine, Modena since 1896.
Balsamic vinegar is produced by pressing Lambrusco and Trebbiano grapes then cooking the juice at a low temperature for 36 to 40 hours. This produces grape must which is then acetified and transferred to oak fermentation barrels for 18 months to 3 years. After fermentation is complete wine is added to increase the acidity and alcohol content. The liquid is then transferred into a line of barrels called a battery in the attic of the building. The barrels are made of Oak, Chestnut, Ash, Mulberry, Cherry or Juniper wood and some even date back to the 1780’s.It travels through one each year, a process known as Travasi.
In Italy it is illegal for companies to put the number of years on the product so each brand uses a different way to distinguish between the products. In the case of Acetaia Reale brand, they use shields on the bottle. Each shield represents two transfers.
The vinegar has a pleasing tartness to it and is ideal for use on: mixed salads, raw or cooked vegetables, grilled meat, and sauces.