The exact process of making authentic balsamic vinegar remains shrouded in mystery. According to an old saying in Modena “Who will first start the vinegar will not taste it, but his children and grandchildren will.” Although prepared according to time honored methods, the specific details of the process have varied over the years, and every family carefully guards its secret recipe.
Ernesto Negro Marcigalia and his family make our Balsamic Vinegar at the foot of the Lessini Mountain Range. Whilst this presents quite a few logistical problems, it allows them to access the very finest spring water which gushes out at 450 meters above sea level, deep inside Monti Lessini National Park. The excellent qualities of this water have been recognised since the nineteenth century.
Wine Vinegar (67%), Concentrated Grape Must, Burnt Sugar (2%), E220 (Sulphur Dioxide)
Dietary information: Contains Sulphites
Suitable for Vegetarians
Suitable for Vegans
Nutritional Information per 100g/ml
Energy (kJ): 97.8
Energy (kcal): 417.1
Protein (g): 1
Carbohydrate (g): 18.6
Fat (g): 0
Ideal for marinades, barbeque and for fresh salads. Our balsamic vinegar should be stored in a cool dry place away from direct sunlight. Not suitable for home freezing.