Our Traditional 18 Year Style Balsamic embodies the perfect balance and structure of rich, sweet and tart notes with hints of dark prune and caramel. Creamy mouthfeel and a lingering aftertaste. Crafted in Modena, Italy by Aceto Varvello, it is inspired by rare lots of 18 Year Balsamico Tradizionale di Reggio Emilia. Made with a combination of Italian Lambrusco, Sangiovese and Trebbiano grapes that are slowly cooked. The resulting grape must is then combined with barrel aged Sangiovese wine vinegar to start the acetification process. The end result after aging is this premium example of balsamic vinegar, our Traditional 18-Year Style Balsamic!
Notes: 4% acidity (much lower than most other types of vinegars)
- marinades and salad dressings, especially Caprese
- exceptional drizzled over fine cheese, charcuterie boards, fruit, grilled salmon, and ice cream