Filippo Berio Balsamic Vinegar 250ml

The ongoing success through the years is no doubt testament to the passion and dedication of Filippo Berio himself, the man who set out in 1835 with a dream to make delicious olive oils worthy of his friends, his family – and his name. Filippo Berio Balsamic Vinegar

Today his famous olive oils are produced by the SALOV Group, a historic olive oil company that has guarded the Filippo Berio legacy for over 100 years and continues even now to uphold his rigorous production standards. From the careful selection of ingredients to the special blending and bottling of the oils, every phase is overseen by experienced olive oil specialists, blenders and tasters.

Balsamic vinegar is made through a meticulous, traditional process that starts with freshly harvested grape must, which is the juice of crushed grapes, including the skins, seeds, and stems. Typically, Trebbiano or Lambrusco grapes are used. The must is slowly cooked over a low flame until it reduces and thickens, concentrating the sugars and flavors. After cooking, the grape must is transferred to wooden barrels for the fermentation and aging process. Over time, natural yeast ferments the sugars, converting them into alcohol, which is then converted into acetic acid by acetic bacteria. This gives the vinegar its tangy flavor. The vinegar is aged in a series of barrels made from different types of wood, such as oak, cherry, chestnut, and ash. Each barrel imparts unique flavors and aromas to the vinegar as it ages. The liquid is gradually transferred to smaller barrels over the years, concentrating the flavors and creating the signature sweetness and complexity of balsamic vinegar. Traditional balsamic vinegar can be aged for 12 to 25 years or more, resulting in a rich, syrupy vinegar that balances sweet and tangy flavors. This artisanal process is what gives balsamic vinegar its deep, complex taste.

Filippo Berio Balsamic Vinegar of Modena is made from specially selected grapes. Its unique flavor is the perfect complement to a fine Extra Virgin Olive Oil: ideal for salad dressings, marinades, or even drizzled over grilled fish, meat and vegetables.