Traditionally, Lambrusco and Trebbiano grapes are used for making Balsamic vinegar, popular for its balance of acidity and sweetness called “agrodolce.” This White Balsamic has the same agrodolce flavor as it is made from Trebbiano grape ‘must’ (freshly-pressed juice) which is reserved, then blended with the fermented vinegar from the same grape to yield a sweet-sour balance and viscosity, noticeably thicker than water.
This Balsamic Vinegar is made from indigenous grapes from the Cattani’s own vineyard in the Modenese Hills. The Cattani Family puts great passion, attention, and knowledge into the creation of their vinegar. They use organic methods to produce this great balsamic vinegar.
Suggestions: Use this White Balsamic Vinegar in a salad dressing made with Núñez de Prado Extra Virgin Olive Oil.
How Balsamic is Made:
Traditional balsamic vinegar is produced from Trebbiano and Lambrusco grape juice boiled down to 1/3 of its original volume to create what is called must. Grape must is the derivation of “mustard” originally made with fresh green grape juice or verjus. To make traditional balsamic, the reduced grape must is then fermented with a slow aging process which concentrates the flavors. During this time, a portion evaporates, and the thick balsamic must be moved to smaller barrels until it is finally bottled to enjoy. The consortium mandates that no traditional balsamic may be bottled for a minimum 12 years. As the contents of larger casks are transferred to smaller ones, the first and largest cask in the Solera system is replenished with freshly fermented grape must. This system perpetuates indefinitely with some family Soleras extending hundreds of years. Balsamic that is this old can cost hundreds of dollars for a 50ml bottle. For this reason, many “balsamic condiments” have appeared on the market. Most of these contain thickeners and sugar and should be skipped.