18-Year Traditional Balsamic Vinegar

Made traditionally in Modena, Italy, this dense, dark brown vinegar is made from the "must" (un-fermented juice) of mainly the Trebbiano grape. This juice is concentrated by evaporation, and the reduction remaining is added with a "Mother" vinegar. The "Mother" forms on the surface of vinegar, and is composed of various yeast and bacteria that cause fermentation in wine and cider. Likewise, it turns the grape juice reduction into vinegar. The new vinegar compound is then aged in wooden barrels, with that barrel being changed nearly every year. The wood used for barrels (such as chestnut, cherry, mulberry, juniper and oak) is also important, as it imparts its taste much in the same way that it does in wine. Our 18-Year Traditional Balsamic exceeds Four Leaf Quality standards. NO added color, NO added sugar, No added thickeners. Simply the highest quality of traditionally made Balsamic Vinegar, and aged up to 18 years. Anything aged for less than 12 years is not officially traditional ba