How is traditional balsamic vinegar made?Updated 2 months ago

Traditional balsamic vinegar starts with freshly crushed grapes. The juice (called must) is then simmered and aged in wooden barrels for years. Over time, the vinegar ferments, and the flavors deepen as it’s passed through various types of wood like oak, chestnut, and cherry.

Note: Real traditional Barrel Aged Balsamic Vinegar is usually thick, sweet, and expensive because of the 80% grape must and long aging process! Our Balsamic Vinegars of Modena still follow traditional methods, but with a shorter aging process and about 55% grape must. This creates a lighter, more tangy vinegar while still delivering bold, delicious flavor.