The Classy Cruet balsamic vinegars are naturally made by our Italian sommelier in Modena,Italy. Our Traditional balsamic vinegar is the base for most of our dark balsamics while the white balsamics begin with our Balsamico Bianco. Dark and white balsamics are then instilled with fruit, herbs or spices to make fantastic robust flavors.

Traditional balsamic vinegar originates from Modena, Italy, where families have been using the same techniques for generations. Balsamic vinegar is made from pressing and fermenting grapes. It ages in wooden barrels for years, sometimes decades. The longer it ferments, the more intense the flavor becomes and the thicker it gets. Balsamic vinegar has an array of health benefits, but you should not use to treat any type of medical ailment. 

Crafted in Modena, Italy by Aceto Varvello and inspired by rare lots of 18 Year Balsamico Tradizionale di Reggio Emilia, our Traditional 18 Year dark balsamic has everything you would expect in a world-class balsamic: the perfect balance and structure of sweet and sour, notes of prune and caramel with a creamy texture that extends into a long finish. Made with an exceptionally high percentage of Italian Lambrusco, Sangiovese and Trebbiano grapes that are slowly cooked to create the highest quality grape must base. The must is then combined with barrel-aged Sangiovese wine vinegar to start the acetification process. The result is the most premium example of an extremely high-quality balsamic condimento that pairs well with almost every olive oil in our store.

Our newest dark balsamic, Estilo “Affinato” di Modena dark balsamic vinegar condimento, has the highest density of any vinegar we carry. Made from the highest quality Trebbiano grape must, this product is super thick and complex, layering flavor throughout.  Boasting a 1.36 density and 5% acidity, the vinegar possesses a balance of sweet and sour with perfect harmony and texture.  With no thickeners or additives, this product is meant to compete with “25 yr.aged” vinegar but at a new level of excellence.

Balsamico Bianco is our highest quality white condimento found in any tasting room. Producer and Sommelier, Davide Varvello tastes and hand selects the best quality Pinot Grigio grape must to make this unflavored white balsamic vinegar. The brightness and structure of the grape must is perfectly balanced with high quality, high residual alcohol Pinot Grigio wine vinegar to bring the wine aromas through the must.  Use it to brighten and sweeten butter-based sauces or to provide an unobtrusive and “untinted” foundation for delicate vinaigrettes.

Balsamic vinegar adds lots of flavor to any dish, without packing in too many calories. According to the USDA National Nutrient Database for Standard Reference, balsamic vinegar provides a minimal 5 calories per teaspoon. This is far less than a 1-teaspoon serving of olive oil which has 45 calories. Swapping out oil or fatty dressing for balsamic vinegar shaves a significant number of calories from your diet, making it a healthier alternative.

HEALTH BENEFITS OF BALSAMIC VINEGAR
Antioxidant Properties: Oxidation reactions taking place in the human body to produce energy, conduce to formation of cell damaging free radicals as natural by-products. Free radicals damage cell membranes and manifest themselves in terms of premature aging, hardening of arterial walls and cancer. Antioxidants from balsamic vinegar destroy these free radicals and prevent cells from being destroyed.

Fights Cancer: The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. Balsamic vinegar also contains polyphenols which are anticancer agents.

Reduces Risks of Heart Attacks: Balsamic vinegar is low in saturated fat and is believed to reduce cholesterol. Moreover, since it is low in sodium, it enhances heart health and reduces high blood pressure.

Controls Diabetes: Research reveals that consumption of at least 5 teaspoons of balsamic vinegar a day enhances insulin sensitivity. The greater the insulin sensitivity, the better the diabetes control.

Natural Pain Reliever: In ancient times, folk healers used this vinegar to relieve people of their body pain. Moreover, they also used balsamic vinegar to treat wounds and infections. The anti-bacterial and anti-viral properties in the vinegar healed wounds.

Assists Digestion: The polyphenols in balsamic vinegar stimulate the activity of pepsin enzyme in the body. Pepsin is a digestive enzyme, which helps break proteins into smaller units (amino acids). Moreover, these polyphenols also assist the intestine in absorbing amino acids expeditiously. Efficient amino acid absorption enables the body to utilize it for cell building, repair and other body maintenance work. Thus, balsamic vinegar aids the digestion process.