Raspberry Balsamic Vinegar

Raspberry Balsamic from Il Denso

The raspberry balsamic vinegar from Giuseppe Giusti is a mild raspberry balsamic based on the award-winning Il Denso. Real raspberry purée matures directly in the balsamic; no flavoring from a bottle, but fruit from the barrel.

Balsamic vinegar with raspberry, the Condimento Lampone, is a mild raspberry balsamic from Giuseppe Giusti in Modena. It is created by macerating real raspberry purée directly in the balsamic, followed by several months of barrel aging. This gives the raspberry balsamic its sweet, clear fruit note, completely without artificial flavoring.

It is based on the popular 3 Medaglie d'Oro Il Denso, which is why this raspberry balsamic brings with it the same pleasant density of 1.32. Sweet, mild, fruity—it drapes over food without any sharp acidity. The fact that a producer uses the award-winning Il Denso as the base for their fruit vinegar is not something to be taken for granted, and it is something you can clearly taste. A little luxury in a 100 ml bottle.

Sweet raspberry, mild and velvety

The balsamic vinegar with raspberry has a clear scent of ripe raspberries; it remains mild and velvety, with the dense sweetness of the Il Denso in the background and a fine berry acidity at the finish.

Fruity, floral, velvety—the raspberry plays around the dark balsamic without overpowering it. Maceration in the barrel makes the fruit authentic and deep, not perfumed, and that is exactly what you taste. Where a cheap fruit vinegar tastes like candy, this raspberry balsamic brings the whole berry, sweetness and fine acidity in one. You can find the dark base for it in the 3 Medaglie d'Oro Il Denso.

Fruity with game, cheese, and ice cream

The raspberry balsamic likes bold and sweet partners: lamb, beef fillet, suckling pig, aged cheese, ice cream, and creams.

Its place is on a seared beef fillet, where a few drops of raspberry brighten the roasted aromas. Over vanilla ice cream or a panna cotta, it becomes a quick dessert, and it provides a fruity counterpoint to bold cheese. A drizzle of good olive oil alongside it rounds off a salad with goat cheese.

It also shows off its fruitiness with game like venison or duck; a few drops are enough for a glossy sauce. As with all condimenti, it should be used raw and added to the dish only at the very end, as prolonged heat destroys the delicate fruit. If you prefer savory and spicy, go for the balsamic vinegar with fig from the same line.

Authentic fruit from the oldest Acetaia

The balsamic vinegar with raspberry is created by macerating raspberry purée in balsamic vinegar, which is then decanted and left to mature for several months in barrels.

The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden base ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed an official purveyor to the House of Savoy.

This means even a fruity condimento receives the care of a great balsamic house, from the selection of the raspberries to the aging in old wood. The raspberry balsamic is available in a 100 ml bottle, just right for a flavor of which you only need a few drops anyway. You can find further vinegars and the other condimenti in our balsamic selection. Real fruit that tastes exactly the way it sounds.