The product is produced in the same manner with the same ingredients as the dark balsamic. The difference is that for the white they chose the lightest batch of grape must that they have and then they filter the resultant product which lightens it further.
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.