It is usually to say that the balsamic vinegar is the “soul of wine”, comes from a long period of rest. While the wine is aged in the cellars, in a cool and dark place; balsamic vinegar instead needs a particular climate, and usually put in the attic.

Here the balsamic vinegar rests for a minimum of 20 years, with the hot summer sun and the cold wet winter that together create a perfect climate for the balsamic vinegar.

Balsamic vinegar is obtained through acidification, maturation and aging of the wine, which is baked in the fall.

The must thickens slowly, until it turns into vinegar. At this point, the precious liquid reaches our tables to give flavor to many different dishes.

The balsamic vinegar in fact can be used to flavor vegetables, meat and fish.

Not only that, you can pour the balsamic vinegar also on strawberries and ice cream.

In fact, its unique flavor and special, enhances every taste, both savory and sweet. It makes for a very special dish.

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