All of our dark balsamic vinegars are *PGI certified and produced according to the SOLERA method which means that they have passed through several wooden barrels over a period of, at least, 12 years if not more.

Balsamic Vinegar results from the cooking of the wine must (what’s left of the grapes, after having been pressed for wine production) and aged in wood barrels.

Around Modena, Italy, where Trebbiano and Lambrusco Grapes are grown, wine makers take the must left after grape-squeezing, to vinegar makers. They cook it, over direct slow fire, until a brown syrupy liquid is obtained and place it, in a battery of seven barrels of successively smaller sizes. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash.

None of the product may be withdrawn until the end of the minimum aging time of 12 years. At the end of the chosen period (12, 18, or 25 years) a small portion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced cooked must is added to the largest cask and, in every subsequent year, the drawing and topping up process is repeated.

True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked must with hints of wood from the casks.

* Protected Geographical Indication

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