Traditional Balsamic Vinegar from Modena, Italy
Traditional Balsamic vinegar is the pressed juice of white Trebbian grapes, otherwise known as "grape must". The must is simmered in a copper kettle over wood fires for hours. As the water evaporates, the must thickens, darkens and intensifies in flavor.
The dark, rich must is then added to a traditional wooden barrel filled with previously aged balsamic vinegar. The must then ferments and matures over years. It is customary for the process to continue 12 years or more.
The most prized reserve balsamic vinegars are 18, 25 or 50 years old.
Only a product made in the above way can be called a "Traditional Balsamic Vinegar of Modena”.
All of the balsamic vinegars that we carry are Traditional Balsamic Vinegars from Modena.