Balsamic vinegar from Italy is nothing short of a work of art; it is prepared by cooking white Trebbiano grape juice. The juice is naturally fermented by airborne yeasts as it is kept in a succession of casks made from different woods such as chestnut, acacia, cherry, oak, mulberry, and ash. The ageing process can be of 12 years, 18 years, 25 years, and sometimes even a 100 years. The entire process gives rich complex tastes to the balsamic vinegar.
We sell 12yo, 25yo and 50yo premium Balsamic Vinegars.