White balsamic has made its way into the dining tables in recent years, and for good reason. Its soft acidity and light fruity aromas bring freshness to many foods. White balsamic is made mainly like dark balsamic, but its cooking time is considerably shorter than dark balsamic.
Only white grape juice pressed from Trebbiano grapes and white wine vinegar have been used in DeliDel's white balsamic. White balsamic has been allowed to ripen in the coolness of the cellars in closed barrels and in the same barrels throughout ripening. Dark balsamic can be matured for up to 100 years, but white balsamic can only be matured for up to 6 years.
The result is an aromatic white balsamic, with aromas of honey, fig and lemon, as well as suitably soft acidity.