Discover our superb range of balsamic vinegars — from traditional aged balsamics to fruity and savoury infusions.
We have everything from mellow and everyday to rich, sweet and intense.
Whether you're after a classic balsamic vinegar for daily use, a rich aged Reserve or Vintage, a certified DOP Tradizionale di Modena,
or an infused balsamic like Pomegranate & Fig, Caramelised Onion, Fig, or Black Cherry, there's one here to suit.
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Premium balsamic vinegar, crafted the traditional way
Our balsamic vinegars are made with the Verrini family on their estate in Carpi, near Modena in northern Italy, using Trebbiano and Lambrusco grapes they grow themselves. The grapes are cooked down into a rich, dense must and matured slowly in wooden barrels, the traditional method that gives a real balsamic its deep, naturally sweet, well-rounded flavour, quite unlike the sharp, one-note vinegars found on most supermarket shelves.
From there, our range spreads out in every direction. There's our mellow, everyday Classic, the richer, thicker Reserve and the Vintage, aged for at least 12 years. At the very top are two certified Aceto Balsamico Tradizionale di Modena DOP, individually numbered: our Tradizionale 12 Year and Extra Vecchio 25 Year. Alongside these sit our light, delicate white balsamic and a whole family of fruit and savoury infusions.
White balsamic: all the flavour, none of the colour
Our White Balsamic is something many balsamic suppliers don't offer. It's made only from Trebbiano grapes, not the darker Lambrusco, so it has the mellow, low-acidity flavour of a good balsamic but stays pale and won't discolour a dish. It's ideal for pasta and potato salads, white fish, scallops and even desserts. It's also the base for our White Peach and Green Apple infused balsamics.
How to use balsamic vinegar
Balsamic is one of the most versatile things in the kitchen. Drizzle it over salads, roasted vegetables, meats, fish and cheeses, or mix three parts olive oil to one part balsamic for an instant dressing or a dip with warm, crusty bread. Sweeter and fruit-infused balsamics are wonderful over strawberries, ice cream, yoghurt and desserts, while savoury infusions like Caramelised Onion add depth to stews, gravies and hearty dishes. A well-aged balsamic such as our Vintage or Tradizionale should be used sparingly, by the drop, to finish the very finest food.
Balsamic vinegar and olive oil pairings
Our balsamics are made to be paired with our olive oils. Try our Pomegranate & Fig with a citrus oil over goat's cheese and beetroot, our Vine Tomato with basil oil over fresh mozzarella, or our Black Cherry with orange & mandarin oil over duck. Mixing and matching is half the fun.
Also from our range: Sicilian red and white wine vinegar
They're not balsamics, but our Red Wine Vinegar and White Wine Vinegar are the perfect partner for our olive oils. Both are made by Maria Paola Di Lorenzo on the Disisa Estate in Sicily, the same estate as our Sicilian olive oil. The red is made from the estate's own Nero d'Avola and the white from its Chardonnay, and both are matured for up to two years in wooden barrels, so they're mellow and fresh rather than harsh. Mix either with olive oil for a classic vinaigrette, or add a little Dijon mustard to the red for a French dressing. Shop our wine vinegars, from £8.85 for 250ml.
Frequently asked questions
Is balsamic vinegar vegan and gluten free?
Yes. Our balsamic vinegars are made purely from grape must, so they are suitable for vegetarians and vegans, and are gluten free.
What's the difference between traditional and infused balsamic?
Traditional balsamics, like our Classic, Reserve, Vintage and Tradizionale, get their flavour purely from the grapes and the barrels. Infused balsamics start from a balsamic base, then have natural fruit or savoury flavours added, such as fig, black cherry, caramelised onion or vine tomato, to create something more distinctive.
What is white balsamic vinegar?
White balsamic is made from white Trebbiano grapes and gently matured so it stays light in colour. It's softer and less acidic than many white wine vinegars, with a gentle sweetness, and it's perfect wherever you want balsamic flavour without the dark colour.
What's the difference between balsamic vinegar and wine vinegar?
Balsamic vinegar is made from cooked grape must that's matured in barrels, which gives it a rich, naturally sweet flavour. Wine vinegar is made by fermenting wine, so it's lighter and sharper. Our red and white wine vinegars are barrel-aged for up to two years to keep them mellow. Use balsamic for drizzling and depth, and wine vinegar for crisp vinaigrettes, sauces and marinades.
How should I store balsamic vinegar?
Keep it in a cool, dark cupboard away from direct heat and sunlight, with the cap firmly on. There's no need to refrigerate it. Stored this way, balsamic vinegar keeps its flavour for a long time.
What does "condimento" mean?
"Condimento" is the term used for balsamics made by traditional methods but outside the strict rules of the protected Modena designations. Our Classic, Reserve, White and infused balsamics are all condimenti. It simply signals a beautifully made balsamic condiment, and the quality is every bit as high. Only our Tradizionale 12 Year and Extra Vecchio 25 Year carry the DOP certification.
Want to know more? Read our guide to balsamic vinegar: DOP vs IGP vs Condimento, how it's made, and how to choose and use it.
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