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Barrel Aged between 12-50 years, San Giacomo Traditional (Tradizionale) Balsamic Vinegars, have no additives or ingredients other than grapes. These Balsamic Vinegars have been awarded the right to the 'Traditional' label in blind taste tastes. San Giacomo only makes a limited few Balsamic bottles available each year. Oro Gold - Aged 25-50 years, Italians, sometimes, enjoy this "aceto tradizionale" as an after-dinner digestive. The intense labor and long wait creates a sweet, thick and unique taste with hints of the different woods that makes this Balsamic more of a condiment than a vinegar. It should be drizzled over simple desserts like mature parmigano reggiano, fresh strawberries, panettone or vanilla ice-cream. Argento Silver - San Giacomo produces an incomparable Silver Balsamic Vinegar. Over 20-24 years, they transfer the naturally fermenting juices of traditional lambrusco and trebbiano grapes from barrel to ever smaller barrels. The resulting vinegar is aromatic and slightly sweet with a rich, thick acidity. Add to pasta, rice, seafood, lobster or risotto with vegetables. Also used on parmigiano reggiano cheese or ripe berries. Aragosta Red - This Balsamic is the lightest bodied of the 3 Traditional Balsamic Vinegars of Reggio Emilia. San Giacomo's wood-barrel aging of 12-20 years (requirement is only 12 years) guarantees that it is light years ahead of the quality and taste of industral-grade Balsamics in super-markets and gourmet food stores. Its more vinegar/less sweet taste makes it the Italian chef's choice on salads, lamb chops, pork tenderloin and beef. Size: 100ml/3.38oz/0.2lb
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