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The elaboration is the same process as traditional balsamic vinegar, but the concentrated grape must is heated at a lower temperature, without allowing it to caramelize or acquire the dark color that characterizes traditional balsamic vinegar. It is aged in oak barrels for at least 12 months. We appreciate the same aromas as in dark balsamic vinegar, although it is less sweet and lighter in color. Acidity: 6%. Due to its sweetness and special aroma, both balsamic vinegars are ideal for salads, meats, and fish, as well as for the preparation of sauces and condiments.