Our Truffle Balsamic Vinegar is made for us by one of the most renowned makers of Balsamic Vinegars in Italy using traditional methods.  First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks.  The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks. 
 
Natural Truffle flavoring is then added to the resulting Balsamic Vinegar which has a glossy and viscous dark brown color, with beautiful orange reflections.  It has a velvety texture and a slight fruity sweetness, balanced pH of 4.5  and mellow oak undertones.  
 
High cooking temperatures may affect the balance of sweet and sour, producing a bitter taste.  Therefore, this balsamic is best added after cooking for finishing stews, risottos, scallops, grille,d meats and fish.  It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.
Product of Italy.
Contains Naturally Occurring Sulfites.