VINEGAR

Our Barrel Aged Balsamic Condimento is produced in Modena Italy, using traditional methods.  First quality grape must “mosto-fiore”, which is whole pressed grapes, from sweet locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks.

The concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and is matured and further concentrated in small Slavonia Oak barrels. This finished Balsamic Condimento is a glossy and viscous dark brown, with beautiful orange reflections.  It has a velvety texture with a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.

Barrel Aged Balsamic Condimento can be used for finishing your favorite stews, risottos, scallops, grilled meats and fish; and is extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.

Dark Barrel Aged Balsamic Condimento