The cooked must is blended with Italian white wine vinegar and aged for at least 4 years in tightly sealed oak barrels. The result is a deep, golden-hued white balsamic vinegar bursting with crisp notes of pear, apple and citrus with a nuanced sweetness in the finish, then is flavored with vanilla pods.
The most remarkable feature is that white balsamic vinegar will not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour.
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