This all-natural, Traditional Balsamic Vinegar is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.
The resulting Traditional Balsamic Vinegar is a glossy and viscous dark brown, with beautiful orange reflections. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.
Our Traditional Balsamic Vinegar is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.
Product of Italy.
Contains Naturally Occurring Sulfites.
Suggestions for our Traditional Balsamic Vinegar:
-Great on fresh, grilled, steamed, or boiled vegetables.
-Adds a refined touch to fish and meat dishes, whether broiled, baked, boiled, or grilled.
-Delightful on top of tomatoes, it is especially delicious on strawberries and fresh fruit.
-Pair with any of our Extra-Virgin Olive Oils and most of our Infused Oils.