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Our Condimento Tradizionale dark balsamic vinegar, and all of our infused dark balsamic products made from it, are caramel colour-free!
We are proud to be one of the few companies in the world to offer
a truly colour-free product. It is estimated that upwards of 95% of
all retail product labeled as "Balsamic" boasting a deep black-brown
colour derives its darkness not from cooked down, caramelized grape must,
but instead from a food dye known as “Caramel Colour”. This food dye's sole purpose is to add colour. It is odorless, flavourless, and contributes no
density, thickness, or viscosity. In fact, it is impossible to detect
its presence without a laboratory analysis. And with Italian Consortium
law permitting it to be used in balsamic production, it is used with
Our Condimento Tradizionale is 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. It is cooked in copper kettles over an open wood fire in the "Traditional Style". This time honoured method of making balsamic naturally thickens and deeply caramelizes the grape sugar which turns a rich, dark mahogany-brown. The end result is the most premium example of an extremely high quality balsamic condimento that pairs well with almost every olive oil in our store.