Balsamic Vinegar

the gift of oil balsamic vinegar is made in Modena, northern Italy, from the unfermented must of the Trebbiano grape, which is left on the vine for as long as possible, prior to crushing, to “snatch from nature its very last sunbeam”.

The must is then heated, slowly reduced until concentrated and then stored in barrels for six months to allow the sediment to settle, before being decanted into a clean wooden barrel and seasoned with a strong wine vinegar, the bacteria of which begins the fermentation process and the maturing.

The balsamic vinegar is then expertly matured for a further five years (or 9 – heaven! or 12 – unbelievable!!) in traditional wooden barrels, including those of oak, mulberry, cherry, chestnut, ash and juniper to give a deep flavour and a good balance between the sweet and sour flavours developed.

Try with:
Vanilla ice cream / English strawberries / chilled melon or pear pieces / rare roast beef / grilled steaks and chops / grilled fish / cherry tomatoes / crisply cooked asparagus / mushrooms