Dark Balsamics

At Bella Oliva Taproom, we feature naturally flavored balsamic vinegars from Modena, Italy that are aged in the traditional Solera method. Using the Solera method, a thick syrup like reduction of Trebbiano and Lambrusco grapes, called mosto cotto in Italian, is aged up to 18 years, in barrels made of different woods such as cherry, chestnut, oak, mulberry and ash. The reduction is moved through a series of successively smaller barrels until the final product is produced. The result is a darker, caramelized and extremely rich and complex balsamic vinegar that is unlike anything you will find in a grocery store. Expect these dark balsamics to be less “tart” then their white balsamic counterparts.
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