The Class Cruet balsamic vinegars are naturally made by our Italian sommelier in Modena,Italy. Our Traditional balsamic vinegar is the base for most of our dark balsamics while the white balsamics begin with our Balsamico Bianco. Dark and white balsamics are then instilled with fruit, herbs or spices to make fantastic robust flavors.
Crafted in Modena, Italy by Aceto Varvello and inspired by rare lots of 18 Year Balsamico Tradizionale di Reggio Emilia, our Traditional 18 Year dark balsamic has everything you would expect in a world-class balsamic: the perfect balance and structure of sweet and sour, notes of prune and caramel with a creamy texture that extends into a long finish. Made with an exceptionally high percentage of Italian Lambrusco, Sangiovese and Trebbiano grapes that are slowly cooked to create the highest quality grape must base. The must is then combined with barrel-aged Sangiovese wine vinegar to start the acetification process. The result is the most premium example of an extremely high-quality balsamic condimento that pairs well with almost every olive oil in our store.
Our newest dark balsamic, Estilo 'Affinato' di Modena dark balsamic vinegar condimento, has the highest density of any vinegar we carry. Made from the highest quality Trebbiano grape must, this product is super thick and complex, layering flavor throughout. Boasting a 1.36 density and 5% acidity, the vinegar possesses a balance of sweet and sour with perfect harmony and texture. With no thickeners or additives, this product is meant to compete with 25 yr.aged vinegar but at a new level of excellence.
Balsamico Bianco is our highest quality white condimento found in any tasting room. Producer and Sommelier, Davide Varvello tastes and hand selects the best quality Pinot Grigio grape must to make this unflavored white balsamic vinegar. The brightness and structure of the grape must is perfectly balanced with high quality, high residual alcohol Pinot Grigio wine vinegar to bring the wine aromas through the must. Use it to brighten and sweeten butter-based sauces or to provide an unobtrusive and untinted foundation for delicate vinaigrettes.