Traditional Balsamic Vinegar from Modena, Italy

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Traditional Balsamic vinegar is the pressed juice of white Trebbian grapes, otherwise known as "grape must".  The must is simmered in a copper kettle over wood fires for hours.  As the water evaporates, the must thickens, darkens and intensifies in flavor.

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The dark, rich must is then added to a traditional wooden barrel filled with previously aged balsamic vinegar.  The must then ferments and matures over years.  It is customary for the process to continue 12 years or more.

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The most prized reserve balsamic vinegars are 18, 25 or 50 years old.

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Only a product made in the above way can be called a "Traditional Balsamic Vinegar of Modena”.

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All of the balsamic vinegars that we carry are Traditional Balsamic Vinegars from Modena.

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