Our finest grade of aged balsamic condimento from Modena, Italy is produced in the Traditional Style. It is aged using the Solera Method for up to 18 years in chestnut, oak, mulberry and ash barrels.
With a 4% acidity, our Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense.
It pairs beautifully with any olive oil in our collection for vinaigrettes, glazes or marinades.
Modena, Italy : Aged 18 Years
All balsamics are aged for 12 years, except for the Traditional, which is aged 18 years. They are all are out of Modena, Italy
DARK BALSAMIC VINEGARS – CARAMEL COLOR FREE
**18 Year Dark Balsamic Vinegar Condimento and ALL of the infused dark balsamic products made from it are caramel color-free!
OV Harvest is supplied by one of the few companies in the world to offer a truly color-free product. It is estimated that upwards of 95% of all retail product labeled as “Balsamic” boasting a deep black-brown color derives its darkness not from cooked down, caramelized grape must, but instead from a food dye known as Caramel Color. This food dye is typically added in less than 5% by volume to give pale grape juice concentrate the appearance of being cooked and naturally caramelized in the Traditional Style. Its sole purpose is to add color, as it does not contain any sugar. It is odorless, flavorless, and contributes no density, thickness, or viscosity. In fact, it is impossible to detect its presence without a laboratory analysis. And with Italian Consortium law permitting it to be used in balsamic production, it is used with wild abandon.
The Trebbiano grape must used to make our Traditional Style Condimento is cooked in copper kettles over an open wood fire in the “Traditional Style”. This time honored method of making balsamic naturally thickens and deeply caramelizes the grape sugar which turns a rich, dark mahogany-brown. This method of production also adds the unmistakable complexity and richness which our product is known for. These sought after attributes cannot be achieved when grape juice is vacuum evaporated to concentrate it. The vacuum method of evaporating grape juice is the current industry standard for balsamic production. However, this modern commercialized method generates a pale, anemic grape juice concentrate the color of straw, which must be heavily “doctored” to even remotely resemble true balsamic. More often than not, this results in copious amounts of dye, thickeners, and distilled vinegar or wine vinegar being added to give a semblance of authenticity.