Our Sant’ Elia balsamic vinegars are produced in Modena, Italy, by the traditional process strictly controlled by the Consorzio Tutela Aceto Balsamico di Modena.
The Balsamic Process
Traditional balsamic vinegar is made from pressed Trebbiano grapes (grape ‘must’) which is cooked at 80oC for many hours, reducing the volume by about one third. This concentrated ‘must’ is then aged over a number of years in a battery of barrels made of different woods such as oak, chestnut, cherry, mulberry and juniper.
Balsamico di Modena
Balsamico di Modena, or Traditional Balsamic, is made purely from grape ‘must’. There are no additives such as vinegar, caramel etc. Colour and flavours arise from the different woods used in the making of the barrels in the ageing process. Typically, Sant’ Elia Traditional Balsamic has been aged for six years.
Bianco Balsamico, or White Balsamic, starts life in the same way as the traditional balsamic, but instead of ageing in wooden barrels, which would give colour, the Bianco is aged in stainless steel. In order to give Bianco its unique characteristics, wine vinegar, also made from Trebbiano grapes, is blended with the ‘must’.