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Casanova Balsamic Vinegar

Our Casanova Balsamic Vinegar is made in the traditional way, without any artificial additives, caramel or colourants.

This means the Balsamic Vinegar is made from the grape must of Trebbiano and Lambrusco grapes. The must is boiled and a small percentage of white wine vinegar must be added in order to meet the strict regulations of the Consortium of Balsamic Vinegar of Modena.

The mixture is then transferred into a barrel which is left open at the top, covered only with a thin white cloth to avoid any foreign objects falling into the barrel. The best and orginal Balsamic Vinegar is made in Modena, an area of Italy which has very hot summers and very cool winters. This is an ideal setting as the barrels with the balsamic are always stored on an upper level of a building with the windows open allowing a constant breeze. This means that the enzymes within the Balsamic work during the summer and sleep during the cool winter. The fact that there is a breeze and the barrels are left open means that part of the balsamic evaporates during the course of the year.

Each year 30% of the Balsamic Vinegar is taken and transferred to a smaller barrel. Year by year the Balsamic gets thicker and denser taking on the flavour of the wooden barrels.

Having aged traditional aged Balsamic Vinegar of Modena is a long process but using this technique you get a real depth of flavour ideal on a salad when the Balsamic is young or even drizzled over strawberries or ice cream when it is older and denser...