This balsamico is “lighter” in taste, in acidity and...... in colour: “white”! It enhances dishes with subtle acidity and without “changing the colour”. White wine, from Trebbiano Toscano grapes, newly drawn off is mixed with the “mother” of vinegar and, thanks to the indefatigable work of bacteria, turns into vinegar. The vinegar is blended with concentrated must (from Trebbiano grapes, as for balsamic vinegar from Modena) and brought almost to the consistency of jam by specific “evaporators”, to become that bittersweet condiment of an intense golden yellow in colour with a persistent, fine and elegant aroma: notes of ripe white fruit, acacia honey and vanilla mingle with the freshness of vinegar, a well-balanced sweet/sour flavour. La Vialla’s Balsamico Bianco adds a touch of fragrant acidity to sauces, white meats, fish, seafood, salads and grilled or steamed vegetables and thick legume soups. It is also ideal for conserving vegetables and to marinate meat and small fish.