Balsamic Vinegars

Balsamic vinegars and Our Winehouse are traditional style Condimento aged up to 18 years. Our dark condiment is of highest quality and is made in Modena, Italy from cooked, high quality caramelized grape must from the Trebbiano and on occasion Lambrusco grape. The grape must in our Condimento is cooked over an open wood fire in copper kettles, just as actual expensive DOP traditional balsamic vinegar. The primary difference between DOP balsamic and ours, is that out of the gate ours is inoculated with a very small amount of premium quality aged red wine (<2%) which introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to balsamic vinegar. It is then aged using the Solera method, which means that it goes through a succession of different types of very old, fired wood barrels (mulberry, oak, cherry, juniper and ash) each of which previously contained residual amounts of older balsamic vinegar dating back as far as 18 years prior and in some cases 25 years. It is topped off with must as it goes from barrel to barrel, evaporating and naturally condensing as it ages.

Balsamic vinegar continues to age therefore; you can keep your balsamic vinegar longer than olive oils. It does however, have its greatest health benefit when it is stored in a dark bottle away from heat and used within a year.

Contact Us

22413 State Hwy. 6
Deerwood, MN 56444




  • Sunday: Closed
  • Monday: Closed
  • Tuesday: 10am - 4:30pm
  • Wednesday: 10am - 4:30pm
  • Thursday: 10am - 4:30pm
  • Friday: 10am - 4:30pm
  • Saturday: 10am - 4:00pm
  • We are always HAPPY to Make Wine. Wine making available after hours by appointment.
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