Condimento Vinegar

Condimento vinegar is essentially Balsamic Vinegar but without the official Balsamic consortium approval. Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. To receive consortium approval the balsamic vinegar must be made in Modena or Reggio Emilia, made from pressed Trebbiano and Lambrusco grapes and aged at least 12 years.

Our Condimento vinegar is made from late-harvest, hand-sorted and selected sun ripened Modena vineyards grapes. The grapes are soft-pressed to obtain “Mosto Fiore”, the highest quality grape must. The day after pressing the Mosto Fiore is slow-cooked in open steel kettles to reduce the volume of must by half. The must is then blended with a small amount of premium aged red wine vinegar (80/20 blend to balance the acidity) and left to ferment and age in small oak casks. This is the traditional method of producing vinegar, known as the Solera Method. The vinegar is aged for up to 10 years.