Using a combination of Kimberley vinegar and grape must (unfermented grape juice), the vinegar is aged in wood barrels for five years. Kimberley Balsamic has a plumy, sweet taste with just the right amount of tang. Sprinkle on green salads, steamed vegetables and grains; drizzle on aged cheeses and seasonal fruits; add to meat dishes and sauces.
We have been making artisanal wine vinegars in California for over 35 years. Using traditional French fermentation methods, known as Orleans process, our vinegars taste like the fruits from which they came, with a distinct varietal wine character that reflects the fertile soil and unique climate of California.Read more