Home > PRODUCTS > Balsamic Vinegar

Balsamic Vinegar comes from the most simple fermentation of cooked must. The real secret to obtaining an unctuous flavor lies in the aging process, which is carried out in sets of different wooden barrels over a long period of time. The most complex and delicate phase is the refining of the bouquet, making it grow ever more intense, delicate and pleasant - this is when the experience of the master vinegar maker is essential.

While the acetification process of ordinary vinegar is based on wine, the production of balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three. The three production phases are: alcoholic fermentation, acetic oxidization and aging. The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique. Balsamic Vinegar can be used neat to dress
salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats.

Sort By:
Page of 1