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Products totally naturals obtained only by grapes of wine varieties Lambrusco, Trebbiano and Ancellotta, of those we use all the variety and the clone cultivate directly from ACETAIA CASTELLI with centuries-old experience, from that we obtain, after soft pressing, a must cooked by direct flame and open-air during five days. The three phases of the vinegar production are: alcoholic fermentation, acetic oxidation and ageing. In winter the must is submitted by low fermentation and then it is moved to barrique for the acetification; after, by pouring, it is aged for many years in barrels of different essences and size woods. This is the most complicated and delicated phase, and here the experience of the Master of Vinegar is fundamental.
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RECIPE
Ingredients: 2 white onions, 250 g of carnaroli rice, Parmigiano Reggiano, butter, Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “Lobster” stamp, salt, pepper, meat broth, white wine. Process: Cut delicately the onion and brown it with a little bit of butter. Add rice and toasted it for two minutes, then simmer with white wine and add gradually the broth until cooking and complete absorption. Remove the pot by the fire and cream with abundant Parmigiano Reggiano and butter, regulate with salt and pepper. Stand the risotto on a plane plate and complete with Balsamic Vinegar of Reggio Emilia P.D.O. as you like.
The first written proof comes from 1046: in the poem Vita Mathildis is mentioned an Henry III imperator of Germany’s scripted sent to Bonifacio, lord of Canossas Citadel (Reggio Emilia province), asking him about his special vinegar, that was “very perfect”, as he had listened.
In all Reggio Emilia province the balsamic tradition of absolute excellence is transmitted for centuries.
In 1986 was born an Association between Balsamic Vinegar producers: “Consortium of Safeguard of the Traditional Balsamic Vinegar of Reggio Emilia”, which purpose, in addition to control qualitatively and to bottle the product of own consortiums, is to safeguard, promote, give value and handle the general interest of the denomination of protect origin Traditional Balsamic Vinegar of Reggio Emilia P.D.O. also throught inform the consumer.
D.O.P. ACETO BALSAMICO
REGGIO EMILIA TRADITIONALS
DESCRIPTION
Ingredients Must cooked with grapes Salamino, Trebbiano and Spergola, put in alcoholic fermentation and then acetic oxidation.
Physical/Chemical Features Acidity: ≥ 5% Density: ≥ 1,30
Shelf life Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.
ORGANOLEPTIC FEATURES
Appearance Dark brown intense, clear, brilliant.
Density Very thick, persistent.
Smell barrel Penetrating and persistent, with intense bouquet and a pleasant sour note, scent of woods (durmast, cherry-tree, juniper, mulberry, acacia, pear tree, chestnut).
Flavour features Sweet and sour well-balanced, acidity and aroma accorded with every olfactory.
PACKAGE
Description 100 ml bottle “spilled tulip”, drawn by Giugiaro with cork top and sealing wax. Elegant present-box in printed cardboard with dropper and glass-protective cap. Multilingual catalogue with recipes and history of the product
Nutritional declaration in 100 g Energy value 316 Kcal/1336 Kj Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins 0 g 0 g 74,5 g 74,4 g 1,20 g 0,07 g
WHERE AND HOW TO USE
This excellent product gives every plate a delicious sweet and sour note. Perfect if combined with Parmigiano Reggiano, beef-filet, strawberries.
Three stamps are availables: • GOLD: minimum 25 years, more than 300 points • SILVER: minimum 12 years, between 270-299 points • LOBSTER: minimum 12 years, between 240-269 points Our aceto balsamico is tasted and valued by experts who have us released, as members of the Consortium, the important authorization to label it as Traditional Balsamic Vinegar di Reggio Emilia P.D.O.
TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.
MODENA TRADITIONALS
Modena traditionals are managed by two Consortiums:
The first, “Consortium Protection Traditional Balsamic Vinegar of Modena P.D.O.” has the purpose not only to control qualitatively and to bottle the product of the own consortiums, but it has also right/duty to safeguard the Modena P.D.O. in every headquarters, where it is necessary. The second is “Consortium Producers of Ancient Acetaie”: it has the same features of the first, without the safeguard of the product. In Modena exist two Consortiums who control 100% the production traditonals of Modena, often in competition. Every producer can adhere to one Consortium or both.
DESCRIPTION
Ingredients Must cooked with grapes Salamino, Trebbiano and Spergola, put in alcoholic fermentation and then acetic oxidation.
Physical/Chemical Features
Acidity: ≥ 5% Density: ≥ 1,30 Shelf life Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.
ORGANOLEPTIC FEATURES
Appearance Dark brown intense, clear, brilliant. Density Very thick, persistent. Smell Penetrating and persistent, with intense bouquet and a pleasant sour note, scent of barrel woods (durmast, cherry-tree, mulberry, acacia, chestnut). Flavour features Sweet and sour well-balanced, acidity and aroma accorded with every olfactory.
PACKAGE
Description 100 ml bottle drawn by Giugiaro with cork top and dripless pour spout.
Nutritional declaration in 100 g Energy value 316 Kcal/1336 Kj Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt 0 g 0 g 74,5 g 74,4 g 1,20 g 0,07 g
WHERE AND HOW TO USE
This excellent product gives every plate a delicious sweet and sour note. Perfect if combined with Parmigiano Reggiano, beef-filet, strawberries.
TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.
TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. Our balsamic vinegar has been tasted and valued by experts who have us released, as members of the Consortium, prestigious authorization to label it as Traditional Balsamic Vinegar of Modena.
Two labels are available: • EXTRAVECCHIO at least 25 years, more than 255 points • AFFINATO at least 12 years, between 229-254 points
COOKED GRAPE MUST
SABA
DESCRIPTION
Ingredients Cooked must of grapes Lambrusco, Trebbiano, Spergola.
Physical/Chemical Features Density: = 1,35 BRIX = 71°
Shelf life Highly conserve (5 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.
ORGANOLEPTIC FEATURES
Appearance Clear and brilliant.
Colore Dark brown intense.
Smell Persistent, intense and sweet.
Flavour Sweet balanced, fruity.
PACKAGE
DESCRIPTION Vecchia Farmacia Bottle 100 ml with synthetic top, closed with gold high-shrinking capsule. Vecchia Farmacia Bottle 250 ml with synthetich top and dripless pour spout, closed with violet high-shrinking capsule. RDB bottle 500 ml with synthetich top and dripless pour spout, closed with violet high-shrinking capsule. Available bulk in 5 litre cans or 3 litre pouch-ups.
Nutritional declaration in 100 g Energy value 299 Kcal/1263 Kj Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins 0 g 0 g 69,8 g 69,7 g 1,1 g 0,07 g
WHERE AND HOW TO USE
It is possible to combine with poor dishes to intensify the flavour or to spice other products. Perfect to garnish ice-creams and to prepare grapes-slushes. A lot of people use it also in dough to give unique flavours. SABA is an ancient product that everyone knows, maybe with other names: “Sapa” in Sardinia, “Vin Cotto” in the centre and in the south of Italy. It is actually the cooked must that is used to create, in the provinces of Modena and Reggio Emilia the Traditional Balsamic Vinegar P.D.O. When it cooks further it reaches a very high density which is perfect to obtain an amazing sauce for slushes, yogurt, pancakes, ice creams and desserts.
COOKED GRAPE MUST
CASTELLI WHITE AND RED
DESCRIPTION
Ingredients Wine vinegar by grapes white or red. Physical/Chemical Features
Acidity ≥ 7,5% Density ≥ 1,02 Shelf life Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.
ORGANOLEPTIC FEATURES
Appearance Limpid and brilliant. Colore Gold yellow or red ruby. Smell Persistent, intense, agreeably acetic, fruity. Flavour Acetic typical of wine vinegar, with a light tannic aftertaste related to the ageing in durmast barrels.
PACKAGE
Bottle Dorica 250 ml white glass with screw top and closure red or gold heat-shrinking capsule. Bottle Primula 500 ml white glass with silicon versed top and transparent heat-shrinking capsule.
Nutritional declaration in 100 g Energy value 107 Kcal/25 Kj Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins 0 g 0 g 0,05 g 0,05 g 0,1 g 0,01 g
WHERE AND HOW TO USE
Wine vinegar CASTELLI is perfect in salads and it is ideal to spice cooked vegetables fish and meats (chicken and turkey).
Wine Vinegar CASTELLI is a product that is born from the best grapes. It is made acetify and mature inside vats and durmast barrels. Its most evident feature is to leave unvaried the colour of the dishes giving fruity fragrances and flavours delicately sour.
