Glossy and dark brown, the Mardouw Balsamic Vinegar has a velvety texture on the tongue, with a rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune.
The only ingredient is grape must. Balsamic contains naturally occurring sulphites.
The juice is reduced to 50% of its volume to create a concentrated must, then fermented with a slow ageing process that concentrates the flavours.
This grade of balsamic keeps indefinitely if sealed and stored correctly.
Mardouw’s Balsamic vinegar can be used in salad dressings, marinades and sauces, or as a dipping sauce, mixed with Mardouw’s Extra Virgin Olive Oil. It adds unusual spark and depth to fresh berries, Parmesan cheese, or creamy desserts like panna cotta or vanilla ice cream. It’s excellent drizzled over traditional risotto, an Italian stew or grilled meats and seafood.