The idea of a white balsamic came from a German chef who wanted a balsamic which wouldn't add colour to the plate. Made by mixing concentrated grape must and wine vinegar only. The must is from trebbiano grapes.
To prevent browning the product cannot be aged in wooden barrels, but is refined in steel for up to six months before bottling. The result is a golden, syrupy vinegar with a complex sweet and sour flavour.
With a lower acidity (4% in comparison to 6% of our other balsamic vinegars), it is slightly sweeter than traditional balsamic.