Traditionally Crafted 
All-Natural Balsamic Vinegar

Our Dark Balsamic Vinegar

What’s different about Branch & Vine’s balsamic vinegars? They are NOT made from wine vinegar and they have NO added sugar! Our balsamics are from Modena, Italy and are aged in the traditional Solera method. Sweet and tart, complex and full-bodied, changing ordinary to gourmet with a simple tip of the bottle!

Our dark balsamic vinegar is an Italian “Traditional Style Condimento, Aged Up to 18 Years.” Of the highest quality, our dark condimento is made from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. The grape must is cooked over an open wood fire to a caramel stage and is then inoculated with a very small amount of premium quality, barrel aged Italian wine vinegar. This introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to “condiment” or vinegar. It is then aged using the Solera method which dictates that it be placed in a succession of different types of very old, fired wood barrels, each of which previously contained residual amounts of older balsamic dating back as far as 18 years and in some cases, 25 years. 

It is topped off as it moves from barrel to barrel, based on the Solera method, with younger, wood-fire cooked grape must as it naturally evaporates. The barrels, as well as the product they once contained, add character and complexity to the must over time.

Our dark balsamic vinegar’s very low acidity of 4% is a function of the grape must being naturally cooked down, condensed, caramelized and aged without the addition of anything else, unlike so many “balsamic-like” products in the market, which may or may not be from Modena and are comprised almost wholly of poor quality wine or distilled vinegar, thickeners, color and sweeteners. The density and complexity of our vinegar are a testament to the fact that it is made in Modena through the Solera method from high-quality grape must, cooked down over an open wood-fire.
Balsamic Brussel Sprouts
Sampling Available
Visit 504 Commerce Dr. or
340 Newnan Crossing Bypass
All our products are flavored naturally, never artificially.

Order online today and get shipping to any U.S. location; our products make great gifts!

"I took a friend to the Peachtree City Branch and Vine last week to help her select several bottles of oil and vinegar. The owner and another sales person spent a half an hour with us helping us to taste the products, mix and match oils and vinegars, and answering our many, many questions. Healthy eating can be intimidating, but the B&V staff made it easy. And the brussel sprouts with maple balsamic vinegar I made that night came out DELICIOUS! Can't wait to try the other recipes I picked up while I was there!"
Maggie L.

Branch & Vine’s White Balsamic “Denissimo” Condimento of Modena

Our Infused White Balsamic products are made with the highest-quality Ultra Premium White Balsamic Condimento in the world. As a result of many years of collaboration, our new White Balsamic Condimento is denser, richer, smoother, more complex, and naturally thicker than any white “balsamic-like” products found in North America. 

These attributes come from the artisan process of sun-drying the grapes in Modena, Italy to concentrate flavor and must as well as adding the smallest percentage (less than 10%) barrel-aged Italian white wine vinegar than any other white balsamic on the market. Unlike most other knock-off products that rely on adding sugar from other sources or thickeners, our product relies strictly on natural artisan production methods to produce the finest Ultra Premium White Balsamic.
  • The highest quality white balsamic condimento in the world, it is unique in North America and exclusively made for and found through Veronica Foods, as a result of many years of project collaboration with our partner in Modena.
  • Certified to be made exclusively from Italian Trebbiano, Albana, and Montuni grapes which add body and richness that Trebbiano grapes alone cannot achieve.
  • Certified to be hand-picked by experienced workers who select only the sweetest clusters for maximum Brix (sugar) content.
  • Obtained by natural fermentation as a result of blending white grape must with less than 10% Italian Barrel Aged White Wine Vinegar both made from Albana, Trebbiano and Montuni grapes which grow in the region of Modena, Italy exclusively.
  • After being hand-picked, the specially selected grapes are left to dry in the sun (a very old artisan method) for another 10 to 15 days. This is an exclusive family practice of our balsamic maker and is only done for the UP White “Denissimo” Condimento. During this period, the natural sugar, flavor, and body in the grapes is enhanced. This proprietary drying period results in an approximate volume loss of 10% through evaporation.
  • The traditionally cooked grape must is then lightly filtered to remove any skins and is then placed into new white oak barrels for maturation and aging to an amazing 1.28 density with 4% acidity.
  • Certified to be made in Modena and to be free from any additives including thickening agents, sugar from sources other than grape must, colors, dyes, and preservatives.
  •  This is a healthful “living product”, not heat-pasteurized to destroy the healthful probiotics associated with consuming artisan fermented vinegar.
White Balsamics

Storing Your Balsamic Vinegar

Your Balsamic Vinegar should be stored in a cool, dark place. The Vinegar Institute has conducted studies to find out and confirm that vinegar’s shelf life is almost indefinite. Because of its acidic nature, vinegar is self-preserving and does not need refrigeration. While some changes can be observed over time, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Mother of Vinegar

What is “Mother” of Vinegar?

"Mother" of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. "Mother" of vinegar is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. After opening, you may notice the "mother" beginning to form. Vinegar containing "mother" is not harmful or spoiled; in fact, it is very healthy for you. You can remove the substance by filtering it out with a coffee filter or just leave it in and ignore it and continue to enjoy the product.

Health Benefits of Balsamic Vinegar

True and natural balsamic vinegar offers rewarding health benefits. Balsamic vinegar is a rich source of several minerals such as calcium, zinc, copper, magnesium, iron, potassium, manganese, phosphorus and sodium. Scientific studies have found evidence that support the following health benefits (just to list a few):

Improved Immune System: It is proved that balsamic vinegar enhances resistance to diseases caused by cell damage due to free radical reactions. This benefit is a result of the antioxidant properties of a bioflavonoid called quercetin and antioxidants called pyenogenols. Through antioxidant action, the body achieves a greater resistance against diseases such as cancer and cardiovascular complications.

Cardiovascular Benefits: Research findings show that the bioflavonoids present in grape juice have a role to play in preventing coronary artery thickening. This reduces the risk of developing coronary artery disease. Some studies have also found that using an oil and vinegar dressing on salads affords protection against heart disease because such dressings contain omega-3 fatty acids. 

Animal studies have shown that balsamic vinegar can reduce blood pressure in rats although this is yet to be investigated in humans. Balsamic vinegar is low in saturated fat and is believed to reduce cholesterol. Moreover, since it is low in sodium, it enhances heart health and reduces high blood pressure.

Weight Loss Benefits: Balsamic vinegar is less fattening than other marinades and dressings making it a useful component for weight loss. It is also an appetite suppressant, which lowers chances of overeating, and also contributes to weight loss. Consuming balsamic vinegar keeps you full by increasing how long it takes for your stomach to empty. The weight loss abilities of your body are also improved because of the potassium, iron and calcium found in balsamic vinegar.

Anti-Diabetic Benefits: Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar and reducing unpleasant side effects from diabetes.

Anti-Cancer Benefits: Balsamic vinegar's cancer fighting properties are being intensively researched. Acetic acid has shown an ability to inhibit growth of tumors in laboratory studies. Some studies have found that a compound called resveratrol found in grapes has the ability to inhibit growth of tumors of the liver and breast and this may be one of the factors that contribute to the anticancerous effects of balsamic vinegar.

Digestive Benefits: Balsamic vinegar is rich in polyphenols, a powerful antioxidant that helps boost pepsin activity. Pepsin is an enzyme that is secreted in the stomach to aid in the digestion process. This enzyme works to break down proteins that are consumed and turn them into amino acids that can be more easily absorbed by the body. Pepsin also helps to speed up your metabolism. Drinking about one to two tablespoons of balsamic vinegar may relieve acid reflux, heartburn and acid indigestion. Adding it to your water daily helps control acid reflux throughout the day.

Other Benefits: Other uses for balsamic vinegar include relief from chest congestion via a hot water and vinegar vapor and sore throat by gargling with a mixture of balsamic vinegar, hot water and honey. Balsamic vinegar has a number of antiviral and antibacterial properties, allowing it to help heal wounds and infections. Balsamic vinegar can also help prevent fatigue and anemia, energize the body, strengthen bones (calcium absorption) and slow the signs of aging.

What is DOP Traditional Balsamic (Aceto Balsamico Tradizionale)?

DOP Traditional Balsamic is a prized (and expensive) product of Italy. It is made by cooking the grape must over an open wood-fire to a caramel stage followed by putting it directly into old wood barrels which were used to age balsamic in years past. These barrels become progressively smaller as the product becomes thicker and naturally evaporates over time. 

The barrels as well as the product they once contained, add character to the must over time. Nothing is added to the cooked, caramelized must of DOP Traditional Balsamic (i.e. it is not inoculated with red wine vinegar). Probiotic wild yeast and acetic bacteria colonize the must and eventually raise the acidity. It slowly ages in this manner and turns into "vinegar" by itself over the course of many years, hence the scarcity and price tag.

By Italian law, DOP Traditional Balsamic must then undergo strenuous sensory evaluation as well as laboratory analysis which measures extensive criteria including the most important, dry-extract solids. Once approved as DOP, it can only be sold in 100 ml. bottles which are identical based on two exclusive regions of production, Emilio Reggiano or Modena Italy. 

The bottles from each region are uniform in size and shape regardless of who produced the balsamic. The Italian consortium then licenses the producer to use the 100 ml. DOP bottle which is then wax-sealed, numbered and boxed for individual sale. This product is rarely used for cooking. It is far too prized and expensive. For this reason, it’s typically served drop by drop on a spoon.

If you are interested in purchasing a bottle of DOP Traditional Balsamic, please contact us and we will specially order it for you. However, you can enjoy the taste and versatility of Branch & Vine’s traditional-style dark balsamic condimento at a much more affordable price! A taste-test would reveal that the similarity in taste is remarkable.
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