White balsamic glaze will become the first thing you reach for when you want to dress a salad, glaze prawns or even liven up a plain cheesecake.
It’s made from concentrated, uncaramelised grape must blended with an aged white balsamic condiment. This is reduced even further to form a thick, sweet glaze with an almost lemony sharpness.
Try the white balsamic glaze on a classic caprese salad, with chicken or even steaks. It’s not as rich as its dark balsamic counterpart, so you can experiment with more delicate fish and seafood dishes.
White balsamic condiments turn darker and more golden coloured over time. A bottle may start out with an almost creamy white colour, and over time develop a rich honey colour. This is natural and does not affect the quality of the product.
Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers.
Ingredients: concentrated grape must, white balsamic condiment (white wine vinegar, concentrated grape must), modified starch. Contains sulphites.
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