Colavita Balsamic Vinegar


About Balsamic Vinegar


Grand Riversa

White Balsamic

The word vinegar comes from the French "vin aigre", which means "sour wine". The Italian word for vinegar is "aceto", which is the name of the bacteria (enzymes) that creates the vinegar. Vinegar has existed for thousand of years and in all cultures, from wine vinegars, malt vinegars, cider vinegars, rice vinegars, etc. In countries, such as Italy, where the consumption of wine is widespread, wine vinegars are used extensively.


Vinegar is caused by the action of oxygen and acetobacters (enzymes), which digest the alcohol in the wine, thus turning it into vinegar. This method is called the "Orleans" method. It is a rather slow process, but retains the flavors of the original material used for converting it into vinegar. In the middle age, Balsamic vinegar also had a reputation as a miracle cure. Balsamic vinegar was good for everything from sore throats to labor pains.



Balsamic vinegar is made from a different process than wine vinegar. Colavita Balsamic vinegar comes from Modena, in the region of Reggio Emilia, Italy, and is made with Trebbiano grapes. These grapes are left on the vines until the very end of autumn, so they can soak up the last rays of the autumn sun. The grapes are crushed and the must, which is not allowed to ferment, is filtered, then boiled, reducing the liquid from 30 to 70%, depending on the vintage, the sugar level, and the expertise of the Balsamic vinegar maker. Once the must is reduced it is filtered again, and poured into wooden casks, after cooling.


Topping up creates the distinctive flavors and consistency of balsamic vinegar. Topping up, or decanting, is done when the must is transferred from one wooden cask to another in decreasing size progression. The casks are made from oak, cherry, chestnut, ash, and mulberry. Selection of woods and the order in which they are used will depend on family tradition and on the Balsamic Vinegar maker. This series of wooden casks is called "the Batteria". The "Batteria" is kept in the attic, not in the cellar, and it is the combination of the must, the special woods, the climate - hot in the summer, cold in the winter - and time, which transforms the must into Balsamic Vinegar of Modena.


Traditional Balsamic vinegar is aged in the "Batteria" at least 12 years. The licensing of the traditional balsamic vinegar is controlled by the Consortium of Producers of the Traditional Balsamic Vinegars of Modena. The Italian government has bestowed its DOC, or, Denominazione di origine controllata (DOC) in recognition of balsamic vinegar of a certain quality. In compliance with rigorous quality standards, the Consorzio places its Seal of Guarantee on each numbered bottle.


The commercial type balsamic vinegar which you see on the supermarket shelves is made from a wine vinegar into which aged balsamic vinegar must has been added. The addition and amount of must added to the red wine vinegar determines the quality of the commercial type balsamic vinegar.


Colavita has an extensive line of balsamic vinegars. They range from the "commercial Balsamic" type generally sold on the supermarkets' shelves, to the traditional balsamic vinegars.


Colavita developed the "Star" system to distinguish the different qualities of commercial balsamic vinegars that are produced, since there are differing qualities found on the shelves
of the supermarkets.


The amount of aged must that is used determines the quality of the balsamic vinegar. Italian law requires all commercial balsamic vinegars to contain a certain percentage of 10 year old product.


4 Star - contains the minimum of aged product and is the first operation in the topping up procedure. This corresponds to most vinegars sold in supermarkets.


6 Star - This is our liter balsamic vinegar and is the #2 best selling balsamic vinegar in the country. 6 stars indicates the amount and quality of balsamic vinegar must. It is generally superior to other supermarket vinegars.


25 Star - is the highest quality commercial grade balsamic vinegar. Colavita packages this item in an attractive bottle for holidays and gifts.

In the Star system, the greater the amount of high-quality aged balsamic vinegar must has been used in the production, and the greater the overall quality of the product.


Shelf Life


Colavita and Dal Raccolto Balsamic vinegars are 100% natural products. Under proper storage conditions, that is, away from direct heat and light, the shelf life is 3 years.


bullet The code is based on the Julian Code. There are four digits: the first digit represents the last digit of the year of production. The remaining 3 digits represent the numerical day of production; e.g. "1125" represents a lot of Balsamic vinegar produced on the 125th day of the year 2001.


Balsamic Vinegar, Sulfites

Balsamic Nutrition Facts

Serving Size 1 tablespoon  (15 ml)
Servings Per Container about 34
Amount Per Serving
Calories 5 Calories from Fat 0

% Daily Value *

Total Fat  0 g 0%
Sodium  5 mg 0%
Total Carbohydrate  3 mg 1%
  Sugars  3 g
Protein  0 g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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