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White Balsamic Vinegar is a culinary specialty from Modena, Italy. At the end of autumn, the fruits are harvested with the greatest care. Unlike the traditional balsamic, the fruits are cooked at low temperature in a vacuum to avoid darkening the blend.
To secure the white product of highest quality, it is placed in oak barrels, which get smaller every year. As time goes by, the magic takes place and the oak barrels will give a light brown color. A soft and dense balance of taste characterizes this white balsamic vinegar. Primarily used in salads, white balsamic can also be used in sauces for meat or fish. Mix it with our Lemon Olive Oil for an amazingly fresh vinaigrette
Variety grapes: Cabernet SauvignonAcidity: 6ºOrigin of grapes: Lérida, SpainElaboration: Aged 12 months in French oak barrels, method Schützenbach Tasting Notes: Intense deep purple colour, smooth acidity and well rounded fruity...
Vinegar made from juice squeezed from apples picked at just the right ripeness. This vinegar’s acidity is smoother than wine vinegars and it has very balanced sweet notes. Perfect combination with...
: O-Med White Vinegar is made through a process first developed by Johan Sebastian Schützenbach in 1823. The Schutzenbach Method uses a vat filled with small balls and divided horizontally...