This Red sealed, aragosta Aceto Balsamico Tradizionale di Reggio Emilia from San Giacomo is the base level of grading for these balsamic vinegar. The Gold being the top quality, the best of the best with a perfect agro-dolce balance of sweet and sour with a harmonious hints of the wooden barrels used in aging. The Red Seal Aceto Balsamico is the most vinegary of the three. It has a lightly viscous body, a more pronounced sensation of volatile acidity than the Silver and the Gold seal vinegars. Its delicate and understated perfume and its exquisite acidity are perfect straight from the bottle on fish or carpaccio, on raw vegetables and in marinades.
These seals cannot be used to pinpoint an age of the balsamic vinegars; the test results specify quality rather than age. In general an Aceto Balsamico with a Red Seal is between 12 and 20 years old. The grades given by the Consortium are a guarantee of a minimum level of quality, required to be allowed to use the nomination D.O.P. (Denominazione di Origine Protetta europea). San Giacomo is a proud producer of these high quality balsamic vinegars.