Born in Reggio Emilia in 1892 from a very old passion, the "Acetaia " of Bertolani's Familiy became successively the "Acetaia Terra del Tuono"....The production follows simple and precise procedures according to the ABTRE standards, which must be carried accurately, in the correct sequence, choosing the most suitable time and place. Personal touches however do exist and these are passed down, most often by word-of-mouth from generation to generation.The procedures necessary to obtain the Traditional Balsamic Vinegar of Reggio Emilia Terra del Tuono consists of 3 very important stages: - The Harvesting of the grapes To obtain the Traditional Balsamic Vinegar Terra del Tuono the harvested grapes must be those used for the wine traditionally cultivated in the province of Reggio Emilia and specially from Lambrusco and Trebbiano grapes -Pressing of the grapes and cooking of the grape-must The cooking of the grape must should occur almost simultaneously as the pressing. The must is cooked for several hours over direct flame and in an open vessel, to obtain an average concentration of the same of min. 50% - Aging Aging takes place in a series of small barrels made of different kinds of woods and having decreasing volumes, usually kept in the attics of local farm houses. Every year, using a special method of decanting, the smallest cask of the sequence provides a few litres of the product, while the reduction due to concentration is compensated for by the addition of cooked grape must to the largest cask. Only after 12 or 25 years of maturing the product reaches that level of excellence and balance of flavours and aromas that allows it to be entitled Traditional Balsamic Vinegar of Reggio Emilia Terra del Tuono.
- Balsamic Seasoning - Traditional Balsamic Vinegar of Reggio Emilia - Balsamic Vinegar of Modena - Extra Virgin Olive Oil - Christmas Gifts - Aceto Balsamico di Modena - Condimenti Balsamici Acetaia Terra del Tuono - Olio Extravergine di Oliva - Composte Naturali - Capricci Balsamici
ACETAIA TERRA DEL TUONOVia Paolo Monzani 5 Corticella 42100 REGGIO EMILIA T: +39 0522 343317 F: +39 0522 342435 email@example.com We organize tasting tours for small groups of min. 20 people. There is the possibility to book for a taste of all our Balsamic Vinegars combined with typical local dishes.
Wine vinegar and Balsamic vinegar