Barrel-Aged Traditional Style Balsamic Condimento

This aged balsamic condimento is rich and complex. It is made in the traditional style from the cooked must of Trebbiano grapes grown around Modena, Italy.

This balsamic is aged up to 18 years in wooden barrels. It exceeds Four Leaf Quality with an astonishingly high natural density of 1.28+. This spectacular density comes naturally without thickeners or added sugar, from a lengthy aging process and cooking in copper kettles. 

It is exceedingly rich, complex and dense and pairs beautifully with any olive oil in our collection. Use for vinaigrettes, glazes, marinades, bread dipping, drizzling over fruit, vegetables or to marinate meat and poultry.

Polyphenol Range: 3,000 – 9,000 PPM

Balsamic pairing suggestions: Any Sigona’s olive oil.

(This is the balsamic formerly labeled as our 12-year aged condimento tradizionale balsamic.)

Recipes:

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• Balsamic & Olive Oil Bread Dipper
• Gloria's Go-To Simple Salad Vinaigrette
• Roasted Mini Peppers with Tuscan Herb Toasted Panko and Traditional Style Balsamic
• Braised Lamb with Fingerling Potatoes
• Avocado Toast a la Caprese with a Balsamic Reduction
• Local Asparagus Tossed with a Sigona's Oil & Balsamic Vinaigrette
• Creamy Garlic-Balsamic Dipping Sauce for Artichokes
• Roasted, Balsamic-Glazed Bosc Pears with Rosemary and Burrata
• Traditional Caprese
• Chopped Caprese Salad with Arugula
• Sicilian-Style Local Strawberries in a Balsamic Reduction over Vanilla Bean Gelato
• Roasted Radicchio Drizzled with Balsamic and Honey
• Balsamic Teriyaki Chicken Drumsticks

Ingredients: Trebbiano grape must, wine vinegar, naturally occurring sulfites. 

No caramel color or additional ingredients. Acidity: 4%