Balsamic vinegar has two varieties, red and white. The white is considered more delicate due to that fact that the grapes have their skins removed before pressing. Balsamic vinegar is made of boiled wort (molasses) instead of wine. Bacteria break down the sugars into vinegar directly. As a result, the vinegar has aroma from the concentration of wort and has both a sour and sweet taste.
The bottles used are Dorica style 100ml with an embossed bronze-colored label.