By Castelli

Made from white wine vinegar that was made fromTrebbiano grapes grown in the Modena region of Italy combined with concentrated, uncooked grape must. White Balsamic vinegar has spicy flavor with a moderate amount of acidity about 5.2% to about 7.0% and lacks the rich caramelized flavor of traditional Balsamic. It works well in salad dressings and in any sauce where a red vinegar is undesireable.