Some of the finest commercial grade balsamic vinegar available, Vigna Oro has a coveted depth of flavor, complex interplay of sweet and tart, and incredible richness. It has been awarded a Three Star Superior Taste Award by the International Taste & Quality Institute (iTQi) for its exceptional quality.
Less tart than Oro Nero vinegar (an excellent fine balsamic for beginners) it is also much more affordable than the exclusive tradizionale vinegars. It’s the perfect second step in developing one’s palate and appreciation of Modena’s signature condiment.
Most balsamic vinegars, even very, very good ones, are considered commercial (aka condiment or condimenti) balsamic vinegars rather than traditional balsamic vinegars. This distinction does not merely hinge on their quality, but also their age.
Vigna oro vinegar has been produced using artisanal methods from only Modena-grown grapes, aged ten years, offers tremendous flavor and is our finest non-tradizionale balsamic.
How Artisanal Balsamic Vinegar is Made
These balsamic vinegars are not cooked down to reach their thick consistency. Instead a slow aging process in breathable casks allows the vinegar to gently evaporate over the years as its complex flavor develops. If you’ve never tried slow-aged balsamic vinegar, you’ll be amazed by its complexity of flavor – musky, sweet & rich.
This balsamic vinegar was traditionally made using a process that involves cooking the 100% Modena grape must, and then aging it in a series of casks. Read How Balsamic Vinegars are Made for more information.
Note: 3.5oz bottles of Vigna Oro may be labeled “Balsamic Condiment” instead of “Balsamic Vinegar.” They still contain the same delicious balsamic vinegar. The terminology change is due merely to idiosyncrasies of new Italian labeling laws – read What Does "Balsamic Condiment" Mean? for more info.