Balsamic vinegar has a dark color, usually dark brown, which intensifies further over time due to the aging process. Its dense and viscous texture is the result of the concentration of flavors during this process. Its dark color originates from two main reasons: the long aging process in wooden barrels and the concentration of sugars and flavors that occurs during this time.
As aged balsamic vinegar ages in these barrels, the natural sugars present in the grape must be transformed into more complex compounds due to the activity of yeasts and bacteria present in the cellar. This fermentation and oxidation process contributes to the formation of chemical compounds that give vinegar its dark color and characteristic sweet-sour flavor.
Moreover, during the aging process, the vinegar slowly evaporates, resulting in a higher concentration of flavors and nutrients in the remaining liquid. This concentration is also responsible for the darker shade of aged balsamic vinegar compared to younger vinegars or other types of vinegar.
Taste: It has a perfect balance between sweet and sour. Its flavor profile combines sweet notes with a touch of acidity, offering an exceptional taste experience.
Aroma: Its fragrance is pleasant and fruity, with marked notes of grapes and raisins. Some aged balsamic vinegars may also have woody undertones due to the barrel aging
