What is Balsamic Vinegar?

Traditional balsamic vinegar is produced from the juice of recently harvested white grapes called "Trebbiano" or "Lambrusco" Grapes.

Once boiled down a concentrate is created, fermented with a slow aging process which concentrates the flavors. The flavor intensifies over the years when stored in wooden barrels placed in attics exposing them to strong seasonal temperature changes and humidity. The vinegar becomes rich, glossy and deep brown in color. The barrels consist of wood from chestnut, cherry, oak, ash and juniper.

Only two consortia produce "true" traditional balsamic vinegar, Reggio Emilia and Modena, Italy.

Twelve years is the minimum for Traditional Balsamic Vinegar from Modena, Italy. Some families are proud for having inherited barrels of 30 to 50 year old product.