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Facts About 18 Year Old Balsamic Vinegar
True 18 Year Old Balsamic Vinegar is NOT Sold In Bulk!!!
Don't be fooled by false claims. True 18 - 25 year oldTraditional Balsamic Vinegaris tightly controlled by the Consortium of traditional balsamic producers (IGP) who oversee the approval of finished product and the bottling of the traditional product in a unique 100ml bottle.
These bottles sell for over $100 each!
IGP: Indication of Geographic Protection: covers agricultural products that are closely linked to a geographical area. This seal is now in effect for commercial grade Balsamic Vinegar of Modena.
DOP: Protected Designation of Origin: covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognized know-how. This designation is used for Traditional Balsamic Vinegar of Modena.
The IGP regulations allow for only two aging categories: 2 months or 3 years. The description on the label can be"Balsamic Vinegar of Modena" for the 2 monthand"Aged" for the 3 year(this is the category for the bottled product mentioned above.
Common Balsamic Vinegar Production Processes
The type of balsamic vinegar that is more commonly produced is a combination of concentrated or cooked grape must and wine vinegar which is fermented and aged for 2 - 3 years. The final quality is affected more by the quality and quantity of the ingredients than by the aging process. Most companies use a Leaf or Star system to differentiate between their grades of balsamic with the higher numbers indicating the higher quantity of the concentrated must vs. the wine vinegar.