Aceto Balsamico Tradizionale di Reggio Emilia

A traditional balsamic vinegar produced and matured entirely within the province of Reggio Emilia from grape must boiled from permitted local varieties. Minimum maturation is 12 years. Each bottle receives one of three coloured, progressively numbered stamps according to its sensory score, and is sealed with twine and sealing wax bearing the acronym 'ABTRE — DOP'.

About this designation

Aceto balsamico tradizionale di Reggio Emilia holds PDO status registered under file number PDO-IT-1566, with EU protection granted on 20 April 2000, and is recorded in eAmbrosia under identifier EUGI00000013344. The designation is administered by the Consorzio Tutela Aceto Balsamico Tradizionale di Reggio Emilia. Grapes must be grown in the province of Reggio Emilia and must yield must with a sugar content of at least 15 degrees Brix; the maximum grape yield per hectare must not exceed 16 tonnes, and the maximum yield of grapes in must intended for concentration must not exceed 70 %. Permitted vine varieties are Lambrusco (all varieties and clones), Ancellotta, Trebbiano (all varieties and clones), Sauvignon, Sgavetta, Berzemino, and Occhio di Gatta. Following boiling, the sugar content of the boiled must must not exceed 40 degrees Brix. The product must mature for a period of not less than 12 years before it may be placed on the market. At release, total acidity must be not less than 5 degrees expressed in grams of acetic acid per 100 ml of product, and density at 20 °C must be no less than 1,200 g/ml. A panel of tasters awards an overall sensory score; any product scoring below 240 may not be bottled. Products scoring between 240 and 269 receive a lobster-pink stamp; those scoring 270 or above receive a silver stamp; those scoring 300 or above and matured for not less than 25 years receive a gold stamp and may be labelled 'extra vecchio'. Bottling takes place exclusively in the province of Reggio Emilia in clear glass inverted-tulip containers of 5 cl, 10 cl, or 25 cl capacity.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 20 April 2000 under file number PDO-IT-1566, eAmbrosia identifier EUGI00000013344.
• No product scoring below 240 in sensory testing may be bottled; the specification permits no exceptions.
• Each bottle is sealed with twine and sealing wax stamped with the acronym 'ABTRE — DOP' and a coloured, progressively numbered stamp indicating quality tier.
• The term 'extra vecchio' is permitted only for product matured for not less than 25 years that meets the physico-chemical and sensory requirements of the specification.

Tasting notes

Reggio Emilia traditional balsamic DOP — same production principle as Modena Tradizionale (cooked must, long wood-barrel aging) with three quality tiers identified by label color: Aragosta/Lobster (12+ yrs), Argento/Silver (18+ yrs), Oro/Gold (25+ yrs). Dense complex syrup with subtle differences from Modena Tradizionale (often slightly less acidic).

HoReCa use

Same as Modena Tradizionale — finishing drops on Parmigiano, strawberries, gelato, tasting menus; never for cooking.

Packaging

• sealed-glass-bottle-100ml-Aragosta
• sealed-glass-bottle-100ml-Argento
• sealed-glass-bottle-100ml-Oro
• gift-set-three-tiers