Traditional Style Aged Dark Balsamic Vinegar
Our Traditional Style Aged Dark Balsamic Vinegar begins with Trebbiano grape must: pressed grapes with juice, skins, stems, and seeds. The grape must is caramelized and aged up to 18 years in a battery of successively smaller barrels according to the Solera method. The barrels are made of different types of wood, such as oak, chestnut, juniper, and ash; each type of wood imparts a different flavor on the balsamic. The result of this process is a rich, thick, and complex vinegar with a perfectly balanced ratio of sweetness and acidity. Reduce and pour over meats, veggies, and desserts. Use to marinate any meat—roast, steak, chicken breast, pork chops—to aid in tenderization and add extra flavor. Drizzle over fruit salads, ice cream, or baked goods for a decadent dessert. Excellent as a vinaigrette over salads and as a bread dipper. Extremely versatile.