The vinegar is subjected to a maturation process in wooden barrels. There are only 5 permitted wood types, they are: oak, cherry, chestnut, mulberry, and juniper. This aging process will continue for a minimum of 12, to well over 100 years and includes the vinegar being transferred between barrels of varying sizes.

The vinegar develops its own complex bouquet of flavors, including fruity, woody, and sometimes even a hint of caramel or chocolate. The sweetness in balsamic vinegar comes from the naturally produced sugars in the grape 'must' that are caramelized during the cooking process.

If properly stored, Traditional Balsamic Vinegar of Modena can have a shelf life of several years or even decades. The secret to ensuring its long life, is to store it in a well-sealed glass container in a cool dark place keeping it away from direct sunlight and products producing strong odors.

Traditional Balsamic Vinegar is a versatile condiment used in various culinary applications. It is excellent drizzled over risotto, ravioli, roasted meats, grilled fish and vegetables, aged cheeses or in salads. It can also be a finishing touch on your favorite fruit, dessert or gelato.

You will find there is an abundance of inexpensive commercial balsamic options available. Many are mass-produced using wine vinegars, coloring or sweeteners, resulting in a lack of the nuanced flavors and complexities found only in Traditional Balsamic Vinegar.

When deciding on balsamic vinegar, while many alternatives are available, none can match the excellence of Traditional Balsamic Vinegar from Modena. It is frequently hailed as... Black Gold. Our products proudly carry the prestigious PGO & PGI designations.