Balsamic Vinegar

True Balsamic Vinegar is only made in Modena Italy, using traditional methods. Its only ingredient is grape must (whole pressed grapes complete with juice, skin, seeds and stems) which is cooked over a direct flame until concentrated by roughly half. It is then left to naturally ferment for up to 3 weeks and further concentrated for a minimum of 12 years. The flavour of Traditional Balsamic Vinegar is one of rich, complex sweetness with notes of cherry, fig and prune and mellow tartness, due to the ageing barrels. It is also a DOP (Denominazione di Origine Protetta) which is a European Union certification that guarantees an ingredient's quality, production and place of origin!