It is elaboration is the same process as the traditional balsamic vinegar, but the concentrated grape must is heated to a lower temperature, without letting caramelize or acquire the dark color that characterizes the traditional balsamic. It ages in oak barrels for at least12 months. We appreciate the same aromas as in the dark balsamic, although it is less sweet and lighter. Acidity: 6%. Because of their sweetness and special aroma, both balsamics are ideal for salads, meats and fish, as well as for the preparation of sauces and condiments.