Balsamic vinegar is made from the raw must of gently squeezed overripe grapes. This must is boiled and concentrated, then naturall fermented to produce alcohol, which is then gradually oxidised into acetic acid through the action of acetobacteria. This raw vinegar is then first matured and aged, which is essential to the formation of the particular unique and unmistakable flavours which characterise balsamic. This process proceeds hough a decanting operation, from larger to smaller wooden casks to facilitate this classic transformation.
Use balsamic vinegar as a fine condiment to enliven the flavours of fine food.
Acidity 6%

Ingredients: orgnaic wine vinegar, concenrated grape must.