Our Balsamics

What is Balsamic Vinegar?

There are 2 types of balsamic vinegar, Traditional and Commercial. A quasi-governmental bodyin Modena, Italy (balsamic vinegar’s birthplace) regulates the production of TRADITIONAL BALSAMIC VINEGAR. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice or “must” is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry, and juniper until it is ready for sale. These woods progressively add character and taste to the vinegar.

How should Balsamic Vinegar be stored?

Just as we’ve described with Extra Virgin Olive Oil, balsamic vinegar’s enemies are light and heat, so cool and dark storage spaces are the best. Balsamic Vinegar ages well!

Will the light or white balsamic vinegars change color?

All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way.