10 Year Riserva Balsamic - 250ml

Balsamic Vinegar of Modena has been documented as far back as 1508 when Alfonso I d'Este, Duke of Modena had his own vinegar facility. Balsamic vinegar begins by cooking the juice of white Trebbiano grapes over an open fire at a temperature of about 155 degrees Fahrenheit. The juice is concentrated by one half to one third, intensifying the flavor of the dense liquid called Must. The Must is then blended with previously aged balsamic vinegar and stored into large wooden barrels where fermentation begins. The successive phases of fermentation and maturation are carried out in a series of barrels of different woods (mainly cherry, mulberry, juniper, oak and chestnut) with capacities of decreasing sizes. They are stored in attics and on average, 10% of the volume is lost through evaporation each year.
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