Balsamic Vinegar 6 Years

Balsamic vinegar, matured 6 years, the balanced all-rounder from Modena

A medium-aged balsamic vinegar from La Dispensa di Lorenzo in Modena, matured around six years in wooden barrels. Balanced sweetness, soft acidity and a fine woody note make it a versatile all-rounder for everyday fine cooking. The perfect way into the world of balsamic.

How to use

A classic for vinaigrettes, Caprese, tomato salad and grilled vegetables. It refines roast sauces, risotto, pasta and antipasti, and a few drops also suit hard cheese, strawberries and vanilla ice cream. Versatile enough for almost every day.

Good to know: For salads add it just before serving so the aromas stay fresh. To refine warm dishes, add it towards the end of cooking.

Classic vinaigrette with balsamic in 3 steps

1. Whisk one tablespoon of balsamic with a little salt, pepper and a teaspoon of mustard.
2. Beat in three tablespoons of good olive oil until the vinaigrette binds.
3. Adjust with a pinch of sugar and toss it over leaf salad or tomatoes.

What makes this balsamic special?

The six year matured balsamic from La Dispensa di Lorenzo is the middle maturity of the house. Long enough in the barrel to develop depth and a soft, rounded acidity, yet fresh and versatile enough for daily use. An honest all-rounder from Modena that belongs in every kitchen.

At a glance

• Balsamic from Modena, matured around 6 years in oak
• From La Dispensa di Lorenzo, Italy
• Balanced sweetness and soft acidity
• For salads, Caprese, antipasti and Mediterranean cooking
• A versatile all-rounder for almost every day

Goes well with

More mature, denser and finer are our Balsamic Vinegar 12 Years and the flagship Balsamic Vinegar 15 Years. For something fruity and bright try the Apple-Quince Balsamic Vinegar. You will find more vinegars in our vinegar collection.

Frequently asked questions

What is the Balsamic Vinegar 6 Years best suited for?
As a versatile all-rounder. A classic for vinaigrettes, Caprese, tomato salad and grilled vegetables, it also refines risotto, pasta and roast sauces. A few drops suit hard cheese, strawberries and vanilla ice cream too.

What is the difference between the 6, 12 and 15 Years balsamic?
The 6 year matured one is the young, mild all-rounder for every day. The Balsamic Vinegar 12 Years is more mature and denser, the Balsamic Vinegar 15 Years the syrupy flagship for finishing.

Can I cook with the balsamic?
For salads add it fresh just before serving. To refine warm dishes add it towards the end of cooking, so the aromas are preserved.

How do I store the balsamic?
Cool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.