Denissimo Balsamic Vinegar
Aged slightly longer than our traditional balsamic, our Denissimo Balsamic spends years in a series of five different casks of mulberry, ash, oak, juniper and cherry wood. The result is a potion of dense and complex flavor notes which include dried fruits, hints of dark chocolate and malt.
As the Trebbiano Grape Must is cooked down in copper kettles, the naturally caramelized liquid is greatly reduced, resulting in this thicker traditional balsamic counterpart. With a bit more flair and punch, this zippy denissimo balsamic is a bread dip extraordinaire! Just splash a few shakes in with one of our varietal olive oils, add a quick dash of pepper, and fresh, oven warm, doughy bread is ready to be savored. We are confident this Denissimo Balsamic Vinegar will add a touch of gourmet flair to your everyday dishes!
- Peach Caprese salad
- Grilled honey and balsamic chicken marinade
- Asparagus, brussel sprout, and carrot connoisseur
- Serve with gourmet cheese and wine
- Presents a divine zing to berries, fig, and pineapple
- A marvelous addition to a charcuterie board
- Panko crusted chicken and caramelized sweet potato fries
“Everything old is new again”...which explains the sudden resurgence of charcuterie boards. These boards are basically a meat, cheese, fruit, and condiment landing vessel that is anything but basic. Try your hand at one day!
All of our balsamics are aged in wood barrels for up to 18 years. They are naturally free of any sugars, thickeners, and artificial ingredients. All-natural, always.
Ingredients: Grape must, wine vinegar, naturally occurring sulfites
Frequently bought with
Black Peppercorn
Olive Oil
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Spicy and floral, with notes of freshly ground peppercorn, this olive oil boasts a lingering, smooth yet tingly Szechuan peppercorn finish.
Herbes de Provence
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You begin to appreciate the culinary craftiness of french cooking as the light richness of our extra virgin olive oil mingles with the prominent flavors of thyme, bay leaf, and sage.
Basil
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The peppery bite of freshly picked basil melts with the creaminess of the cold pressed Koroneiki olives.
