Traditional White Balsamic Vinegar
Traditional white balsamic vinegar is made by cooking down Trebbiano grapes at a lower temperature and not over an open fire. This process lends a sweeter and less complex flavor to the white balsamic vinegar. Once the balsamic is reduced the thickened must is then transferred to new wood barrels where the must is aged and allowed to thicken. A “mother vinegar” (made from previously aged balsamic vinegar), is added to the must which gives aged balsamic vinegar a little bite at the end making it a vinegar. As the must thickens and reduces the must is moved into smaller barrels of different wood varieties such as juniper, oak, chestnut or cherry. This process allows the flavor of the balsamic vinegar to form its complexity. until the final product is achieved. Between 12 to 20 years.
Uses: Salad dressing, all meats, sautéed or roasted vegetables, ice cream, seafood, grains, and desserts.
Pair w/: Any of our Extra Virgin Olive Oils