This vinegar is made from the famous white Trebbiano grapes and are carefully selected and harvested in the end of autumn. Unlike the traditional Balsamic vinegar, the White Balsamic is obtained by slowly cooking the grapes at low temperatures in a vacuum creating must, the essential ingredient to balsamic vinegar. Cooking it in a vaccum avoids darkening the blend. The must is aged for several years in oak. As time goes by the oak barrels will give a light brown color. As the aging continues, the flavor of the vinegar becomes more concentrated. This results in a smooth and rich balance of taste that are best used in salads, sauces, or on top of meat or fish.