Collection: Dark Balsamic Vinegars

Balsamic Condimento is always from Modena, Italy. The Italian D.O.P. (Protected Designation of Origin) regulations for balsamic require Trebbiano or Lambrusco grapes. The grapes are mashed and cooked down with water, resulting in what is called “grape must”.  The must is slowly cooked into a syrup, giving it its characteristic dark hue and caramelized flavor, then aged in a succession of barrels for at least 12 years, to develop flavour. The Deep black-brown colour in most “retail Balsamics” are from a food dye known as Caramel colour. All of our Balsamics and Infused Balsamics are caramel colour-free with no added thickeners or sweeteners!