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

    Traditional Style Balsamic Vinegars

    Balsamic Vinegar of Modena, I.G.P. (Protected Geographic Indication) is produced from Trebbiano grape juice which is cooked, then aged and known as grape must. The juice takes on a deep, dark, brownish red color. The aged or concentrated grape must is then combined with aged red wine vinegar where it is aged together in large wooden vats, all in Modena, Italy. The resulting balsamic vinegar has an acidity of 6%.

    Traditional Style Balsamic Vinegar is produced in similar fashion as Balsamic Vinegar of Modena I.G.P., with the exception that a higher percentage of concentrated grape must is combined with the aged red wine vinegar and the resulting acidity level is reduced to 4%. This version is also referred to as Balsamic Condiment.

    When the Balsamic Vinegar of Modena I.G.P. is infused with fruit or savory flavors, it is referred to as flavored Balsamic Condiment.

    The balsamic in this category are noted for their true-to-fruit flavor and adherence to traditional production standards.

     

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