Our champagne balsamic vinegar is complex and rich. It owes its depth of flavor to Solera aged balsamic vinegar from Modena which is blended with sparkling white French Champagne vinegar.
With an acidity of 6%, it adds a delightfully tart kick to many applications such as vinaigrettes, marinades and sauces.
Olive Oil needs to be used within 14 months of the crush date unless it is a free style, then it can be up to 24 months. EVOO is a fruit juice and needs to be treated as such. Balsamic gets better with age, just like wine but needs to be kept out of the heat and sun light.