DARK BALSAMICS


Made in Italy’s regions of Reggio Emilia and Modena, our barrel-aged balsamic vinegars bear no resemblance to common industrial balsamics sold in large grocery stores in Canada. Authentic balsamics are made using a solera method where the must* of Trebbiano or Lambrusco grapes is crushed, cooked, then aged in wood barrels. As it slowly evaporates over time, the grape must is moved successively into smaller and smaller wood barrels made from oak, chestnut, cherry, juniper, and mulberry. This accounts for its concentration and thick texture.
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Our balsamics are categorized as traditional, aged a minimum of 12 years, with our dark balsamics not ready for 18 years.The finished balsamics delicately assume trace flavours of the wood casks. They have a mellowed acidity compared to the "vinegary" taste of a store-bought grocery product with a complex silky, sweetness that's full-bodied enough to be dripped onto a dish as a condiment, and also balanced enough to use in any salad, drizzles on meats, veggies, ice cream and dips for breads and cheeses.

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*Grape must is freshly crushed grape juice that contains the skins, seeds, and stems of the fruit.

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