We began experimenting with making balsamic vinegar based on the Grenache varietal in 2006 and introduced our Grenache balsamic at the Paso Robles Olive Oil Festival in August 2009 after aging it in oak barrels for three years. Our first zinfandel balsamic should be ready for market in the Fall of 2010.

The technology of making balsamic vinegar is very different from that of wine vinegar. Instead of making it from wine, it is made from the juice (must) of the grape which is boiled down in half before being put in barrels with small amount of vinegar as inoculation. The most expensive balsamic called aceto balsamico tradizionale from Modena is aged a minimum of 12 years in a series of barrels and is an exceptional product with a rather exceptional price (up to $100/oz) as well.

What most American consumers are familiar with, although called balsamic, is an industrial product, that has little to do with the real thing. It is essentially cheap wine vinegar with caramelized sugar and other flavorings thrown in. It is not a bad product and certainly has its place in the kitchen given the prohibitive price of the real thing. What we  at Allure Estates aim to produce is something in between - a natural product with no additives of any kind but one aged three rather than twelve years. Our Grenache balsamic has already exceeded our expectations of being able to offer an all natural balsamic product at an affordable price. Due to the very limited quantities we have, it will be sold only at our website.