Produced by La Vecchia Dispensa in Castelvetro di Modena, Italy

The idea of a white balsamic came from a German chef who wanted a balsamic which wouldn't add colour to the plate. The result is a condiment made by mixing concentrated Trebbiano grape must and wine vinegar.

To prevent browning, the product cannot be aged in wooden barrels, but is refined in steel for up to six months before bottling. The result is a golden, syrupy vinegar with a complex sweet and sour flavour. 

With a lower acidity (4% in comparison to 6% of our other balsamic vinegars), it is slightly sweeter than traditional balsamic. 

We suggest using this condiment to marinade a white fish before steaming, drizzled over roasted beetroot, to add acid and sweetness to a bitter leaf salad, or to brighten up a cocktail.