Traditional Balsamic Vinegar Gold Label
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Traditional Balsamic Vinegar has been made from a reduction of cooked white Trebbiano grape juice in Modena and Reggio Emilia since the Middle Ages.
The production of Balsamic Vinegar is mentioned in a document dating back to 1046.
This thick syrup, called mosto cotto, in Italian, is aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, and ash. Authentic Balsamic is rich, deep brown in color and has a complex flavor that is a balance of sweet and sour.
This is a Traditional Balsamic from Reggio Emilia. The Gold Label indicates that it has been aged for at least 25 years.
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