Balsamic Vinegars are made from pressing and fermenting wine grapes in wooden barrels from 2 months to 25 years. The fermenting grapes are siphoned off into successively smaller barrels, getting denser, thicker and sweeter the longer they age.
Young, thin, sharp balsamics are ideal for marinating meats, making vinaigrette dressings and cooking with.
Older, thicker, sweeter balsamics are used more for finishing. Lightly drizzle these aged balsamics over salads, roasted vegetables, fruits and even ice cream!
Stop in our tasting room and try as many as you like. Try a balsamic infused with pear, fig or even chocolate – you won’t be disappointed!