Collection: Greek & Italian Balsamic Vinegar — Organic Botanico & Modena Classics

Elevate salads, roasted vegetables, cheese boards, and marinades with our curated lineup of authentic balsamics. Explore organic Greek Botanico vinegars aged in barrels for depth and sweetness, alongside traditional Modena, Italy bottles known for their silky balance.

Greek Botanico (Drama, Greece)

• Botanico Red Seal — Organic, Aged 6 Years
  Barrel-aged for a round, mellow acidity and natural sweetness. Certified organic. Ideal for everyday dressings and roasted veggies. 

• Botanico Gold Seal — Organic, Aged 10 Years
  Long barrel aging concentrates fig, raisin, and oak notes for a thicker, more luxurious finish—perfect over grilled meats, Parmigiano, or strawberries. 

• Botanico White Balsamic (Greek)
  A bright, sweet-fruity profile that won’t darken foods—great for chicken, seafood, and light vinaigrettes.

Modena, Italy (IGP)

• Balsamic Vinegar of Modena – Green Label  A smooth, versatile pantry staple—balanced tangy-sweet profile for dressings, marinades, and everyday use. Origin: Modena, Italy. Ingredients: wine vinegar & cooked grape must.

• Balsamic Vinegar of Modena – Black Label
  Classic Modena richness and gloss for finishing grilled vegetables, steak, and aged cheeses. (Modena IGP.)

• Limonceto® – White Balsamic with Natural Lemon 

  Bright, Citrusy & Naturally Sweet – A Refreshing Balsamic AlternativeLimonceto® White Balsamic Vinegar combines the zesty freshness of lemon with the gentle sweetness of white balsamic, creating a light, tangy, and refreshing condiment for salads, seafood, and fruit pairings

How to Use

• Whisk with Sparta Gourmet EVOO for a 60-second vinaigrette.

• Drizzle the 10-year Gold Seal over burrata or grilled peaches.

• Choose White Balsamic when you want bright flavor without dark color.

• For everyday salads and marinades, reach for Modena Green Label.

Shop the collection and taste the difference between long-aged Greek Botanico and classic Modena styles—each bottle chosen for purity, balance, and real kitchen versatility.

FAQ 

Q1. Is Greek balsamic real balsamic vinegar?
Yes. Greek producers craft authentic balsamic vinegars by aging grape must and wine vinegar in wood (often oak). The result is a bright, balanced balsamic ideal for Mediterranean cooking.

Q2. Do you carry aged Greek balsamics?
Yes—6-year and 10-year expressions are available, offering increasing body and complexity.

Q3. Are your Greek balsamics organic?
Our Botanico Greek balsamic line is Organic (great choice for clean-label shoppers).

Q4. When should I use Greek vs Italian?
For salads, vegetables, grain bowls, and marinades, choose Greek (especially Organic Botanico). For dense, syrupy finishing on cheeses, steaks, or desserts, choose Italian Traditional (or a high-quality IGP).

Q5. Why do some balsamics taste sweeter or thicker?
Age, must concentration, and cask aging drive viscosity and sweetness. A 10-year balsamic will typically be richer than a 6-year.