Our #1 top seller year over year! Our premium aged balsamic vinegar from Modena, Italy, is crafted in the traditional style using the purest traditions. It matures up to 18 years using the Solera System in barrels made of chestnut, oak, mulberry, and ash.
Boasting a 4% acidity level, it surpasses Four Leaf Quality with an impressive natural density of 1.28+. This exceptional density is achieved naturally, without the use of thickeners or added sugars, through an extensive aging process and cooking in copper kettles. Our balsamic vinegar is exceptionally rich, complex, and dense, making it a perfect complement to any olive oil in our collection for vinaigrettes, glazes, marinades, bread dipping, and drizzling over fruits, vegetables, or marinated meats and poultry.
Our balsamic is free from caramel coloring, added sugars, or thickeners, and is aged in wooden barrels following the traditional Solera Method in Modena, Italy.
FLAVOR: Classic sweet and woody
PAIRS WELL WITH: Salads, soups, fruits, beef, chicken, pork, bread
OIL PAIRINGS: Pairs excellently with any EVOO from our range
SUGGESTIONS:
- Drizzle over steamed or roasted vegetables
- Enhance bruschetta or Caprese salad
- Sweeten fruit or ice cream
- Mix with any EVOO for a delicious bread dip
Producer: Acetum Region: Modena, Italy
12 Reviews Hide Reviews Show Reviews
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TRADITIONAL DARK BALSAMIC VINEGAR
I love this vinegar. This is the 2nd big bottle I've purchased, and the only reason I haven't purchased more is because I don't live in Austin. However, I've just gotten a new supply via online order, which was fast and easy. This is a great vinegar!
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this is what balsamic vinegar is supposed to taste like
Traditional outstanding flavor. Great salad recipe: Baby Spinach Candied sliced almonds Blue cheese crumbles Diced apple (I prefer organic Braeburn apples) Con Olio traditional balsami Tuscan herb olive oil
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Great Aged and Smooth Vinegar
This is exactly what I wanted in an aged vinegar. Very smooth with a slight sweetness and depth of flavor. Will keep purchasing.
