Heirloom Balsamic Vinegar Traditional Balsamic Vinegar is made from a "must" of the skin and pulp of grapes, simmered in kettles over fire until it reduces to a thick consistency. For years it is fermented and aged in wooden barrels, each of smaller size and of different wood. Our Heirloom Balsamic Vinegar is from the region of Modena, Italy, and was aged for 18 years. This dark, deep, rich and sweet/savory condiment is delicious in dishes ranging from vegetables, meats, salads, fresh fruit and fruit desserts. Attractive bottle contains 350 ml, 4.2% acidity.
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