Our Ricchissimo aged dark balsamic is made from Trebbiano grapes and aged in the traditional “batteria”, or wooden casks, of Modena, Italy.
The Trebbiano grape must is reduced, then caramelized by cooking the must over an open flame in copper kettles. After the grape must reaches the perfect dark colour, a small amount of red wine vinegar (<1%) is added to the caramelized grape to enhance the probiotic effects. Then balsamic is aged slowly, by rotating through casks made of mulberry, ash, oak, juniper and cherry wood. The aging process thickens the balsamic, resulting in an exquisite, and extremely rare, certified 1.36 density balsamic.