This balanced, dense, sweet-tart, 3-year aged balsamic vinegar is beautiful on drizzled over everything from cheeses, bruschetta, fruit, risotto, pizza (staff favorite!), and meats, or with any of our olive oils for dipping bread. Extremely pairing friendly and versatile!
After 3 years of barrel aging, 20% red wine vinegar is carefully blended to the balsamic to produce a high-quality "everyday" balsamic.
Dark and viscous, with flavors reminiscent of berries, plums, and sweet wood. It has a wonderful "agrodolce", or sweet-sour balanced acidity.
Quick Uses & Ideas:
IGP Certification:
This certifies that this "everyday" balsamic vinegar is made using high quality ingredients and traditional process, and produced in the geographical region of Modena.
How It's Made:
Made from hand-picked Trebbiano and Lambrusco grapes from Modena, Italy, which are reduced via cooking into a grape-must, then aged in wooden barrels of decreasing sizes for 3 years. At the end of 3 years, 20% Red Wine vinegar is carefully blended to the balsamic to produce a high-quality "everyday" balsamic.
This balsamic vinegar goes through a process of aging in a series of wooden barrels called a batteria, which decrease in size. Each year, 20% of the product evaporates from each barrel, making the product increasingly dense.
Once a year, some balsamic from the smallest barrel is bottled. This barrel is then topped off with balsamic from the second-smallest barrel, the second-smallest is filled with balsamic from the third, etc. In this way, the balsamic spends one year in each barrel, and mixes with the balsamic that lingers from the year before. The careful addition of aged wine vinegar at the final stage allows it to take on a stronger acidic flavor, while keeping its density high.
