Balsamico Bianco is the golden, gentler sibling of the more familiar Balsamic de Modena. It is deliciously tangy, sweet, and bright... a real drinking vinegar. Try it with white meats, fish, seafood, grilled vegetables, thick legume soups, or as the easiest salad dressing in the world.
Store in a cool, dark place. Use within one year.
White wine from organic Trebbiano Toscano grapes is mixed with the "mother" of vinegar (from the 2013 harvest) and, thanks to the indefatigable work of bacteria, turns into vinegar. The same “must” is used as when making regular Balsamic, but the must is pressure-cooked to prevent it from browning before the vinegar is aged for a short time.
A lovely light balsamic that makes a delicious dressing! Mix with a bit of EVOO, Dijon mustard, a small amount of honey, and a sprinkle of Italian seasoning and it’s one of the most delicious homemade dressings I’ve ever had!
I am not always a fan of balsamic vinegar, but this product changed my tune. I often take a short cut mixing some high-quality store-bought dressing with EVO and a little vinegar - this vinegar was a perfect touch and may motivate me to stop using any prepared dressings -LOl.
If you love making your own salad dressings, meet your new best friend. Pair this with olive oil, and that alone is one of the best dressings I've ever had.