It’s all in the age.
The secret behind the syrupy sweetness of balsamic vinegar lay in the aging process.
In the beginning, a balsamic vinegar starts with white Trebbiano grapes, which are boiled down substantially to create a concentrated grape must. The must is then fermented in a process known as the solera method, which involves aging the vinegar in several wooden casks for a set time interval and then transferring from cask to cask. Time spent in the oak barrels allows the complex, sweet flavor of the balsamic vinegar to appear as well as the dark color profile.
A product of Modena, Italy, our 18 Year Traditional Balsamic Vinegar is diverse and thick and the perfect complement to a meal as a dressing or marinade.