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Traditional balsamic vinegar of Reggio Emilia
All the batches of Cavalli’s Traditional balsamic vinegar of Reggio Emilia are guaranteed by Agricultural Minister Ministero delle Politiche Agricole, Alimentari e Forestali (certification body: Suolo & Salute) and are bottled only after qualifying examination for:
1) Type and origine of raw material: cooked must (must is grape fresh juice) come from Reggio Emilia area. I use only white grapes Trebbiano and Sauvignon growned on the hill of Reggio Emilia
2) Time of working: at least 12 years, 25 years for Extravecchio product. Cavalli is the oldest company in Reggio Emilia area ( with sanitary authorization of 1980 when, it was the first to start a home-based production of traditional vinegar with the name of Balsamico Reggiano Tradizionale)
3) Traditional method of working: natural environment which entails seasonal temperature variations with rigid winters and hot summers. In dedicated rooms of my facility are located several batterie (vinegar barrels of different sizes tended as a unit). In those rooms, started from attic, there are about 200 batterie, each formed of 5-9 barrels. I pay a lot of attention to respect biologic steps in the raw material: alcoholic fermentation of cooked must, the first acetic fermentation, and then successive refined in the oak and chestnut barells.The successive ageing occurs in the batterie with barrels of cherry, juniper, oak, chestnut and mulberry.
4) Chemical caractheristic: each batch is checked for density (min 1,20 g/l) and acidity (min 5%). My products have a density of about 1,32 (for refined products – silver label) and about 1,35 (for extravecchio product – gold label) and an acidity of about 6-6,5%. A good acidity is indispensable to stand out the very flavour of balsamic vinegar and exalt the use in the kitchen.
5) Organoleptique caractheristic: each batch is tasted by the master tasters and qualified if without defect and if has the tipical balsamiche caractheristics. In my acetaia there are a lot of very old barrels, in particular of juniper, some of these from the 19 century. They took care by cav. Ferdinando and now continue to work and give aromas and flavours to my product.
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| Law mandatories:
Wax seal: it must have the words DOP ABTRE. The vowel “o” identifies the product extravecchio with more than 25 years aged. No other letters/vowels are allowed.
Shape of bottle: like tulip overturned. Exclusive shape and the only allowed for Traditional balsamic vinegar of Reggio Emilia PDO. The glass is smooth and transparent.
Labeling: The name of product have to followed of “Protected Denomination of Origine” or PDO and of the phrase: garantito dal Ministero delle Politiche Agricole alimentari e forestali ai sensi dell’art.10 del regolamento (CE) 510/2006 (guaranteed by Agricultural Minister in according of art. 10, Reg (CE) 510/2006)
Each bottle have to be identify by progressive number, with alfa-number code: 1 letter and 5 numbers
Besides, on our back label there are:
Lot number that is bottle date
N. bottle total of the lot
N. progressive of bottle of single lot |
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Traditional Balsamic Vinegar of Reggio Emilia - ageing more than 12 years.
Commercial identification Silver label
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| | | Progressive number on the bottle | From A05813 to A06278 | | Number total bottles | 466 | | Bottling date | June, 19 2008 | | Tasting date/qualification | May, 22 2008 | | Origin | Rooms 22 and 21 | | Number of barrels | From barrels n. 22/38-39-46-47-48-58-73-74-75-76
From barrels of batterie 16 - 40 | | Kind of woods | Oak, Chestnut, Juniper, Cherry, Mulberry |
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| | Progressive number on the bottle
| A05041 - A05042 and from A06425 to A06800
| Number total bottles
| 378
| Bottling date
| November, 05 2008
| Tasting date/ qualification
| May, 22 2008
| Origin
| Room 21
| Number of barrels
| From barrels of batterie 16 - 40
| Kind of woods
| Oak, Chestnut, Juniper, Cherry, Mulberry
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| | Progressive number on the bottle
| From A07507 to A07873
| Number total bottles
| 367
| Bottling date
| February, 04 2009
| Tasting date/ qualification
| October, 24 2008
| Origin
| Room 21
| Number of barrels
| From barrels of batterie 1 -40
| Kind of woods
| Oak, Chestnut, Juniper, Cherry, Mulberry
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| | Progressive number on the bottle
| From A07874 to A08346
| Number total bottles
| 473
| Bottling date
| February, 04 2009
| Tasting date/ qualification
| October, 24 2008
| Origin
| Room 21
| Number of barrels
| From barrels of batterie 1 - 40
| Kind of woods
| Oak, Chestnut, Juniper, Cherry, Mulberry
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Traditional Balsamic Vinegar of Reggio Emilia Extravecchio - ageing more than 25 years
Commercial identification Gold label |
| | | Progressive number on the bottle | From B05884 to B06454 | | Number total bottles | 571 | | Bottling date | november, 22 2007 | | Tasting date/qualification | November, 7 2007 | Origin | Rooms 27/28 and 19 | | Number of barrels | From barrels n. 27-28/ from 10 to 17
From barrels n.19/ from 1 to 4 | | Kind of woods | Oak, Chestnut, Juniper, Cherry, Mulberry |
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| | Progressive number on the bottle
| From B06594 to B06928 - excepted B06882
| Number total bottles
| 334
| Bottling date
| November, 05 2008
| Tasting date/ qualification
| October, 24 2008
| Origin
| Rooms 27/28
| Number of barrels
| From barrels of batterie A-B-C-D-E-F-G-H-I-K-N-O-P-Q-R-S-T
and from barrel n. 17
| Kind of woods
| Oak, Chestnut, Juniper, Cherry, Mulberry
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