100 ml (3.38 oz) - Modena, Italy

Fig Balsamic

Not quite as sweet as its berried siblings, La Vercchia ia a good companion for other dishes that blur the line between sweet and savory.   It’s a natural final flourish over squash soup, braised carrots or baked beets.  It’s also a nice pairing with your favorite protein: dream of drizzling it over a warm steak salad, or onto a cured meat platter with prosciutto and coppa.  When your holiday turkey is given a final varnish with this tender fig vinegar, even your most indiscriminate gobblers will pause to savor its flavor. And don't forget to pair it with your medium aged cheeses.

Made with 30th Anniversary Balsamic Vinegar and natural fig extract. Aged in oak casks.

about balsamic
Modena Balsamic is a matured vinegar made from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the aging process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood. Balsamic vinegar is dark brown in color, has a piercing aroma, attractive acid notes, and becomes denser as it ages.

Skilled vinegar makers each have their own secrets, handed down by word of mouth from generation to generation. It is the aging process that gives each balsamic vinegar it's unique characteristics.

Balsamic is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually gives the vinegar it's inimitable fragrance and flavor.

About the Producer:
Learn more about the producer, La Vecchia Dispensa