Traditional Style Aged Balsamic Condimento

  • Harvest of green grapes
  • Vinegar aging in large barrels
  • Balsamic vinegar complements any salad
  • Red grapes on the way to the crusher
  • Huge aging barrels

Balsamic Vinegar of Modena, P.G.I., (Protected Geographic Indication) otherwise referred to as Balsamico Condimento, is produced in the traditional style but in large volume. Trebbiano grapes are harvested and crushed. Then the juice is strained then simmered, inoculated with less than 1% high quality red wine vinegar to initiate fermentation. The cooked grape must is then aged in large wooden vats for up to 12 and up to18 years prior to decanting, packaging and transport to America. Along with the traditional style aged 12 and 18 year, infusions of dried fruit, fruit juices and natural flavors are offered.

 

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