Its flavor is in the twilight of tart and sweet—its consistency is thicker than most balsamics, but not as viscous and raisiny sweet as a 25-year-old or 50-year-old vinegar. And it’s not as pricey.
That makes this 3-year-old Trebbiano balsamic ideal for everyday use—in salad dressings or as a drizzle for grilled or roasted meat, poultry, or seafood.
About Aged Balsamic Vinegar
Revered for its magnificent flavor today and known for its healing and soothing powers during medieval times, balsamic vinegar from Modena, Italy, is prepared in the ancient tradition.
From the cooked must of the Trebbiano grapes blended with strong red wine vinegar, the vinegar is transferred through a succession of casks (oak, chestnut, cherry, ash, mulberry, and juniper, in this case) allowing for a rich flavor and reduced volume.
The result is a brilliant dark brown vinegar with a distinct aroma and rich flavor. The consistency is dense; the product is spectacular served over any grilled meat or fish, fresh fruit, or wild berries.