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Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands and a passion for the Earth’s bounty, the company continues under the watchful eye of the third generation. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar.  As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.

Our Balsamic Vinegars are a true artisan quality product from centuries old recipes with no added sugars or starches.  The vinegar is aged in small barrels under the traditional methods with strict controls.  It reaches a perfect balance of aroma and flavor when fully mature. Dark as night with a heavenly thick consistency and a sweet, pungent taste that delights all the senses.