Balsamic vinegar is often called the "soul of wine": both come from a long period of rest, though the rest looks very different. Wine ages in the cellar, cool and dark; balsamic vinegar needs a particular climate, and is usually kept in the attic.
Here it rests for a minimum of 20 years, with the hot summer sun and the cold, wet winter together creating the perfect climate. Balsamic vinegar is obtained through the acidification, maturation and aging of wine, which is baked in the fall. The must thickens slowly until it turns into vinegar — and the precious liquid reaches our tables to flavor many different dishes.
Balsamic vinegar can flavor vegetables, meat and fish, and it doesn't stop there: pour it over strawberries and ice cream too.
Its unique, special flavor enhances every taste, savory and sweet alike, turning a simple dish into something special.
