Balsamic vinegar originates from the region of Modena, Italy, in the 15th-16th centuries during the Renaissance. The classic, traditional method involves the direct fire concentration of white grape must until its volume is reduced to 1/3.

In the barrel line, it consists of 6 containers of decreasing capacity, starting with 60 liters and ending with 12 liters.

The first production requires a minimum aging of 12 years.

In the barrels, both alcoholic and acetic fermentation occur simultaneously, transforming alcohol into acetic acid.

The final product is a concentrate with intense aromas blending sweet, acidic, and slightly bitter notes, synergizing with the significant sweetness contributed by the concentrated sugars.

Our balsamic vinegar is produced respecting the classic traditional method, using batteries of small-capacity barrels and adhering to historical aging times.

Get yours at Boutique Tijuana or Tasting Room, Valle de Guadalupe.