Balsamic vinegar is native to the town of Modena, in the region of Emilia-Romagna and was largely unknown outside that area until 20 years ago. Balsamic vinegar must contain the 'must' (unfermented juices) of Trebbiano grapes which grow on the hills around Modena. Production is strictly controlled by a consortium which maintains all the standards for balsamic vinegar. It must have less than 6% acidity, and must be aged in a specific manner in graduated size casks of different woods. Our balsamic is made from red wine vinegar made in Palermo, mixed with the Trebbiano grapes and then aged and bottled in Modena before being shipped back to Sicily.

(16.9oz) 500ml