The product is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) which are then fermented with a slow aging process which concentrates the flavors. The flavour intensifies over the years, the vinegar being stored in wooden casks becomes sweet, viscous and very concentrated. The difference between the white and the dark balsamic vinegar is that we use a small amount of white wine vinegar during the process, compared to the dark balsamic which uses a small amount of red wine vinegar. Both vinegars are excellent alone or combined with our extra virgin olive oil.