Cooked Artisan Balsamic Vinegar

Our artisanal Balsamics represent a valid alternative but above all a happy medium between the Traditional Balsamic DOP and the one known as "Balsamic Vinegar of Modena" which has been PGI since 2009 and which we have not produced by choice since the beginning of our business.

As we know, Balsamic Vinegar of Modena PGI is based on wine vinegar, concentrated and/or cooked musts (ingredients not necessarily coming from Modena but from anywhere in the world) and can also contain caramel.
The link with the territory of this product is the mixing of the ingredients and the waiting of 60 days, after which the bottling can take place anywhere.

You understood correctly, 99.9994% of the "Balsamic" that you find on the market is "aged", by law, for 60 days and is made from at least two ingredients: wine vinegar and cooked must, often coming from abroad.

Regarding our products, however, a couple of very practical things:

-We have NEVER made balsamic vinegar of Modena PGI or similar products, i.e. mixed balsamics because we have always and forever produced Fermented Balsamic Vinegar made 100% from a single ingredient : local and organic grape must, cooked and subsequently fermented and acetified in barrel before aging.
WITHOUT added wine vinegar

- We have NOT embraced the production philosophy of VERY DENSE condiments. The density, in our opinion, or comes from aging as per the Traditional Balsamic , or it is not real (or rather, it is artificial, through the addition of very concentrated musts = sugar).

So why choose our products?
Because they are radically different in three fundamental aspects:

- Ingredient : 100% fresh and organic must.

- Origin : only local grape must

- Method : cooking over direct heat (not concentration), double spontaneous fermentation in barrels and subsequent refinement.

Finally a good Balsamic Vinegar-Free, to use every day!

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