Smoked Tomato Truffle Jam

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Our Ultra-Premium Rosé Balsamic starts with a selection of the best quality grape must and wine vinegar. Trebbiano, Albana, and Montuni grapes are typically chosen based on complexity.

 This delicious Ultra-Premium Rosé Balsamic has an average density of 1.25 and 3% acidity. Its high density creates a rich, thick condiment suitable for use as a replacement for syrups, as a glaze, or as an ingredient in shrubs, cocktails, dressings, and marinades. It makes a lovely, refreshing shaved ice when frozen, an excellent light adornment for fresh cut fruit salads, or a playful accompaniment for yogurt and berries.

Certified to be free from any additives including thickening agents, sugar from sources other than grape must, colors, dyes, and preservatives.

Ingredients: Grape must, wine vinegar, naturally occurring sulfites.

Haphazard streets wind past brightly-colored yellow, orange, and pink buildings, the spire of the Torre Ghirlandina peering above their walls over your head. The tradition of Balsamic Vinegar here in Modena, Italy is sacred and the city’s pride in their craft is evidenced everywhere. In the archives of Modena, on public view, is a wine list from a secret Ducal cellar dated 1747 and balsamic vinegar is listed alongside the wine. There are writings from 1508, recalling balsamic vinegar in the court of the Duke of Modena, who was Lucrezia Borgia’s husband. The first Balsamic Vinegar was documented almost a thousand years ago in 1046 here in Modena, and that process, created all those years ago and demarcated by the essential word “tradizionale” or  “traditional”, is the same process we use for ours.

With gorgeous notes of jammy Albion Strawberry and tart tropical kiwi, our Strawberry Kiwi Rose Balsamic is a perfect balance of sweet and tangy.

We recommend blending it with sparkling water for a refreshing spritzer or in shrubs and cocktails. It’s spectacular incorporated into vinaigrettes or simply drizzled over fresh cut-up fruit. It shines as an addition to spinach salad, cheese plates, marinades and for finishing.

Average of 3% Acidity