Furthermore, our unique quality artisan 25 Star Dark and White Balsamic Vinegars of Modena Italy, which are manufactured utilizing the same (delete the same) time-honored methods, serve as the foundation for all of our naturally flavored balsamic vinegars.
The process begins with careful selection of the Lambrusco and Trebbiano grapes. After the grapes are pressed the “must” is boiled to create the dark balsamic in copper cauldrons until the volume is reduced through evaporation to a % of the original weight. The liquid is then decanted into wooden barrels and left to transform into this beautiful rich dense balsamic vinegar.
In contrast, the White Balsamic "must" starts in a contained low-pressure environment, keeping sugars in the grape juice from caramelizing and turning color. The liquid is then decanted into wooden barrels and left to transform into this beautiful rich dense white balsamic vinegar. Both always add a refreshing and delicious taste adventure for all your favorite dishes. It's pure, unadulterated flavor.