Our thick, balanced, sweet-tart, 3-year aged balsamic vinegar in 200ml bottles is beautiful on drizzled over everything from cheeses, bruschetta, fruit, risotto, pizza (staff favorite), and meats. This balsamic is extremely pairing friendly and versatile! Of course, it's also wonderful as a classic pairing with any of our olive oils for dipping bread.
Dark and viscous, with flavors reminiscent of berries, plums, wood, and a wonderful acidity, make it a valuable flavor enhancer in any preparation. It has the "agrodolce", or sweet-sour flavor, that is the hallmark of high quality balsamic vinegar.
Quick Uses & Ideas:
- Salad dressings and marinades.
- Drizzled over pizza... a staff favorite that takes any pizza to the next level!
- Pair simply with your favorite olive oil to eat with bread.
- Try it drizzled over aged cheeses and fresh tomatoes, watermelon, berries or peaches. Our Grilled Peach, Burrata & Prosciutto app/salad is simply sensational!
- Finish over roasted vegetables and grilled meats.
- Pairs well with our Organic Estate or Reserve oil, Rosemary oil, Basil oil, Garlic oil, Blood Orange oil... and beyond.
- Scroll down or visit our Recipe Page for more ideas!
How It's Made:
Our Balsamic Vinegar is 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 Vinegar.
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.
This certifies that this "everyday" balsamic vinegar is made using high quality ingredients and traditional process, and produced in the geographical region of Modena.