Celia's Dark Barrel Aged Balsamic Vinegars
Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands. 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. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.
Our Balsamic Vinegars are never rushed to market by cooking or the addition of any sugars, starches, thickeners or preservatives. We source only the finest ingredients and flavors to infuse our Balsamic Vinegars, offering you the highest quality products that "Mama Celia" would be proud of. Our dark Balsamic Vinegars are a true artisan quality product from centuries old recipes and are GLUTEN FREE.
At first bite, your taste buds will experience why Celia’s gourmet flavored dark Balsamic Vinegars are considered among the finest available anywhere.
