About Balsamic Vinegar
Lustrous dark brown in color with an intense fruity aroma and an exquisite sweet-and-tart flavor, authentic balsamic vinegar - aceto balsamico, dates back to the 11th century. The first historical reference is in 1046, produced in Canossa, a town in the province of Reggio Emilia, where vinegar was gifted in a silver bottle presented by the Marquis Boifacio, the soon-to-be Holy Roman Emperor Enrico III of Franconia, when he passed through the area en route to Rome. Though this “black vinegar” was most likely not the same product we recognize today, it wasn’t until the 16th century when the first evidence of balsamic vinegar appeared in Modena and not until the 1700’s where it gained popularity as a rare luxury reserved for only the nobility.
For centuries it was produced privately on individual estates, reserved with pride and passed down to each generation as an heirloom. The barrels of balsamic were stacked in the attics to allow the flavors to mature and develop slowly, creating an unimaginable rich, unctuous syrup. Today, many Italian families continue this tradition and have shared their technique and recipe to those who respect authenticity.
The Process of Making Balsamic Vinegar
Writings found dating back to the 1800’s on the art of making balsamic vinegar stated, ‘Beyond these barrels and Trebbiano grapes, all you need is time.’ Though this may seem simple, it is an arduous labor of love and respect and dedication to authenticity...
Read more about the process to make aged dark and white balsamic
Balsamic vinegar retains most of the nutrients of the grapes from which it is made. Rich in minerals, balsamic vinegar contains healthy level of calcium, iron, magnesium, phosphorus, potassium and manganese necessary to support a healthy daily value of good nutrients...
Learn more about balsamic vinegar's nutritional properties