Our balsamic vinegar is crafted in Modena, Italy using traditional methods passed down through generations. Pressed from high-sugar Trebbiano di Spagna grapes, the grape must is slowly cooked and then aged in a series of wooden barrels where natural fermentation and evaporation concentrate flavor over years. This long aging is what builds its richness and balance.

IGP stands for Indicazione Geografica Protetta which translates to Protected Geographical Indication. When you see balsamic vinegar labeled with the certification of IGP, it authenticates that it is produced in Modena using cooked grape must and wine vinegar and follows regional production standards. The minimum aging for vinegar of Modena is 60 days, however our IGP Balsamic Vinegar is aged 7 years resulting in a balanced, versatile vinegar suited for everyday cooking and finishing.

DOP stands for Denominazione di Origine Protetta, which translates to Protected Designation of Origin. This certification is the highest standard for balsamic vinegar produced in Modena following much stricter regulations, using 100% cooked grape must and traditional aging methods. It is aged for a minimum of 12 years in a series of wooden barrels, producing a naturally thicker texture, deeper sweetness, and greater complexity.

Yes. All traditional balsamic vinegar contains a small amount of sulfites that occurs naturally during fermentation and aging. This is not an added preservative but a natural result of the traditional production process.

The acidity levels of our balsamic vinegar are regulated as part of balsamic vinegar of Modena standards (IGP minimum ~6%) and for tradizionale DOP it is slightly lower (minimum ~4.5%) while still preserving balance through aging.

Aging allows the vinegar to thicken naturally as water evaporates and flavors concentrate. Over time, acidity softens, sweetness deepens, and the vinegar absorbs subtle character from the wooden barrels, resulting in a richer texture and more layered flavor.

Aged balsamic vinegar is balanced and complex, with natural sweetness and gentle acidity. IGP vinegars are brighter and fruit forward, while DOP vinegars develop deeper notes of caramel, vanilla, and dried fruit with a syrupy consistency.

Younger aged balsamic is more vibrant and versatile for everyday use, while longer aged balsamic is thicker, sweeter, and more concentrated. Older vinegars are best used sparingly as a finishing touch to highlight simple ingredients.

Aged balsamic vinegar is best used as a finishing ingredient. Drizzle lightly over salads, roasted vegetables, cheeses, fresh fruit, or desserts. The older the balsamic, the less you need due to its flavor intensity.