Traditional 18-Year Style Balsamic Vinegar

About

Traditional 18-Year Style Balsamic Vinegar is crafted from carefully selected grapes, primarily Trebbiano and Lambrusco, which are slowly cooked to concentrate the must. This process involves heating the grape juice in open vessels to reduce its volume by about 50%, enhancing its sugar content and complex flavor profile. The resulting must is then subjected to alcoholic fermentation and acetic oxidation, transforming it into vinegar. This vinegar is aged in a series of wooden barrels, each made from different types of wood, for a minimum of 18 years. The aging process involves an annual refilling procedure, where the smallest cask is partially emptied and replenished with vinegar from the next larger cask, maintaining a consistent volume and blending vinegars of different ages. The aging process contributes to the vinegar's balanced sweet and sour notes, with hints of prune and caramel. Its rich, velvety texture and long finish make it a versatile condiment suitable for various culinary applications. It pairs well with olive oils, enhancing the flavors of salads, pasta dishes, meats, fish, and vegetables. The vinegar is also ideal for finishing grilled or roasted foods, adding depth to sauces, or serving as a glaze. Its all-natural ingredients and absence of artificial additives ensure a pure, authentic taste experience.