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25 Star Premium Balsamic Condiment

Quick Overview

Our supplier began their artisan vinegar company in 1889. Surrounded by rural farmlands and a passion for the Earth’s bounty, the company continues under the watchful eye of the third generation. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. This is the moment called “rincalzo” which happens in the period of grape harvest. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.

25 Star Quality

The true artisan quality product from centuries old recipes. The vinegar is aged in small barrels under the traditional methods with strict controls. It reaches a perfect balance of aroma and flavor when fully mature.

Tasting Note:

Dark as night with a heavenly thick consistency and a sweet, pungent taste that delights all the senses.

Availability: In stock

Product Name Price Qty
25 Star Premium Balsamic Condiment - 750
$47.99
25 Star Premium Balsamic Condiment - 375
$24.99
25 Star Premium Balsamic Condiment - 200
$15.99
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Our supplier began their artisan vinegar company in 1889. Surrounded by rural farmlands and a passion for the Earth’s bounty, the company continues under the watchful eye of the third generation. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. This is the moment called “rincalzo” which happens in the period of grape harvest. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process. 25 Star Quality The true artisan quality product from centuries old recipes. The vinegar is aged in small barrels under the traditional methods with strict controls. It reaches a perfect balance of aroma and flavor when fully mature. Tasting Note: Dark as night with a heavenly thick consistency and a sweet, pungent taste that delights all the senses.

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