Imported Italian Aged Balsamic Vinegar

Balsamic starts with cooking the juice of the white Trebbiano and Lambrusco grapes (called must) over an open wood fire.  (Some producers use other grape as well, including: Ancellotta, Sauvignon and Sgavetta, Occhio di Gatto, Spergola, and Berzemino.)  As the must cooks down, the sugar level rises as the water evaporates and the flavor intensifies. The fermentation begins when previously aged balsamic vinegar is added to the must.

As times goes by, and according to the taste and palate of individual producers, the fermenting liquid is transferred to progressively smaller barrels. This sequence of barrels of different sizes and woods, such as oak, walnut, ash, acacia, chestnut, mulberry, etc., is known as a "batteria." A batteria could consist of as few as three barrels and as many as ten. Part of each barrels contents - but never all of it - is decanted to the next smaller barrel, again based on the judgment of the producer. For years the vinegar goes through what is called maturation in the middle part of batteria, then enters the aging phase in the last few barrels.

We take pride in offering you true, imported, Aceto Balsamico di Modena - made by Italian families -using traditional production methods handed down through the generations.

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Click on each imported Italian aged balsamic vinegar photo or name for detailed information.