Aged up to 12 years…


Made with White Trebbiano Grape Must, our White Balsamic undergoes the cooking and barrel aging process of Balsamic Vinegar of Modena however it is not caramelized. The result is a crisp, tart vinegar with a touch of sweetness. Extremely adaptable, it can be used with any E.V.O.O., as well as with our flavored oils.u003cbru003e u003cbru003eThis is a tart Balsamic Vinegar with a residual grape flavor and 6% acidity.u003cbru003eCountry of Origin: Italyu003cbru003eIngredients: Wine vinegar, grape must, naturally occurring sulfites. 

Available In:

Product Description

  • Meats? yes. cheese? yes. fruit? YES!
  • Delicious with any EVOO as a vinaigrette
  • Potato pleaser
  • Quinoa, feta, and green leaf salad
  • Homemade mustard
  • Roasted balsamic chicken with baby tomatoes


Salsa Verde


  • 1 pint Tomatillos (about 8)
  • 1 small White Onion
  • 1 small Poblano Pepper
  • 1 small Jalapeño Pepper
  • ¼ cup Cilantro
  • 2 cloves Garlic
  • 2 Tbsp Premium White Balsamic
  • 2 Tbsp Mango Balsamic
  • 1 Lime, juiced
  • Sea Salt


  • First, make sure you remove the husks from the tomatillos, and rinse with warm water to remove that sticky film that coats them. Quarter the tomatillos, and the white onion. Carefully slide the poblano and jalapeno in half, and remove the seeds. Roughly chop the cilantro.
  • In a blender or a food processor, combine all ingredients and blend until smooth. Slowly add small amounts of water (about 1 Tbsp at a time) until you get your desired consistency. Enjoy!

Related Product