Our white balsama is crafted in Modena, Italy, by the Leonardi family, makers of fine vinegars since the 1800s. It’s made from the must of Trebbiano grapes, one of the varietals dictated by the consortium for making balsamic, combined with wine vinegar, then fermented and aged in wooden casks for four years. The result is a sweet-tart, golden vinegar with floral aromas, complex flavor and a balanced acidity softened by exposure to oak. We then infuse this tangy-sweet vinegar with fresh chili pepper to give it a kick. Use it in lieu of regular vinegar in vinaigrettes and sauces, add it to a pan after searing meats to deglaze, or drizzle it in soups, gravies, even cocktails – anything to which you wish to give brightness and a gentle sweetness with an added spark of heat.