Our dark balsamic, or “Traditional Style Condimento”, is of the highest quality and is made in Modena, Italy. Our condimento is made from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. Out of the gate, our condimento is inoculated with a very small amount of premium quality aged red wine vinegar which introduces the natural acetic bacteria and yeast and begins the process from cooked grape must, to Balsamic Vinegar Condimento.
The grape must in our condimento is cooked over an open wood fire. It is then aged using the Solera method for a minimum of 12 years, which means that it goes through a succession of different types of very old, fired wood barrels (made from many different woods such as cherry, chestnut, oak, mulberry and ash), each of which previously contained residual amounts of older balsamic dating back as far 18 years. It is topped off as it moves from barrel to smaller barrel, based on the Solera method, with younger cooked grape must as it naturally evaporates.
Our condimento’s very low acidity of 4% is a function of the grape must being naturally cooked down condensed and aged without the addition of much else. The density and complexity of our condimento are a testament to the fact that it’s made in Modena, in the “traditional style” from high quality grape must, cooked over an open wood fire which is then aged using the Solera system.
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