Italian balsamic vinegar is a natural balsamic vinegar made from grapes. After harvesting, the grapes are slightly crushed and then simmered for 26-32 hours until thickened, resulting in a rich fruity aroma and a creamy, smooth texture.
Authentic balsamic vinegar must be made in the two small towns of Modena and Reggio Emilia in northern Italy. It uses the grape varieties best suited for making balsamic vinegar (Lambrusco & Trebbiano). After harvesting, the grapes are lightly crushed and boiled for 26-32 hours until thickened. After filtering, it is fermented and vinegared, and then transferred to oak barrels for aging. The barrels are changed every year to give the balsamic vinegar a glossy sheen, a richer and smoother flavor, abundant fruit aromas, and a creamy, smooth texture.
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