BRAGLIA LUCA

In Castellarano, within the 42 municipalities that define the denomination, Luca Braglia produces Aceto Balsamico Tradizionale di Reggio Emilia DOP. His vinegars—dark, dense, almost syrupy—rest for no less than twelve years in a succession of barrels made of different woods, where each transfer imparts a part of its character to the liquid, progressively refining its profile. The method is one of slow oxidation: the must transforms season after season, losing water and gaining concentration, until complex acidity and a restrained sweetness find their balance. Nothing accelerates the process, and it is precisely in this waiting that the identity of the Reggio Emilia denomination resides. Each bottle is the sum of more than a decade of discreet care, the time necessary for a humble ingredient to become a liquid heritage to be dispensed drop by drop. Braglia interprets this Emilian tradition as a matter of measure and duration, without deviations from the barrel aging schedule.

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