True traditional balsamic vinegars are produced in only two locations in the world: the adjacent provinces of Modena and Reggio Emilia in the Emilia-Romagna region of northern Italy. These vinegars are made primarily from Trebbiano grapes, though Lambrusco and other grapes are sometimes used. The ripe grapes are pressed and the mixture is then cooked for many hours to reduce it to a concentrate. The concentrate is then aged for up to 18 years in wooden barrels of various sizes. Because true traditional balsamic vinegar is very expensive, we are fortunate that other excellent balsamic vinegars are available to us. “Condimento” balsamic vinegar, for example, is similar to traditional balsamic vinegar, but its production varies slightly from that of the “true traditional” product, for example, it is aged for fewer years.
Dark balsamic vinegars (often simply called “Balsamic Vinegars”) and white balsamic vinegars obtain their different colourings partly through the length of the reduction process and partly through the colour of their flavouring additives. The white vinegars often have a milder taste and are somewhat less sweet.View All Balsamic Vinegars
Dark Balsamic Vinegars
Here are a few examples of dark balsamic vinegars that are available at Frescolio.View Products: Dark Balsamic Vinegar Learn More: Balsamic Vinegar
White Balsamic Vinegars
Here are a few examples of white balsamic vinegars that are available at Frescolio.View Products: White Balsamic Vinegar Learn More: White Balsamic Vinegar