Centaur 12 Year Gran Sigillo Balsamic Vinegar 250ml

12 Year Gran Sigillo Balsamic Vinegar

Centaur 12 Year Gran Sigillo Balsamic Vinegar 250ml is a rich, full-bodied balsamic vinegar aged for over a decade using traditional methods in wooden barrels. Made in Modena, Italy, this vinegar is naturally sweet, thick, and syrupy with a mellow acidity that adds depth to a wide range of dishes. Its balance of flavour and complexity makes it a favourite choice for home cooks and food lovers looking for high-quality aged balsamic vinegar.

Whether you're drizzling it over grilled vegetables, pairing it with parmesan or strawberries, or adding a finishing touch to steak or roast pork, this 12-year aged balsamic brings a well-rounded flavour without overpowering your food. It's also ideal for making vinaigrettes, reductions, or simply dipping with good-quality bread and olive oil.

Key Features

• Aged for 12 years in wooden barrels for a deep, complex flavour.
• No added sugar or thickeners, just naturally matured grape must and wine vinegar.
• Versatile ingredient for dressings, glazes, marinades, and finishing touches.
• Size: 250ml

Recipe Inspiration

• Caprese Salad with a Twist: Drizzle over fresh tomatoes, mozzarella and basil for added depth.
• Strawberries & Balsamic: Splash over ripe strawberries with a touch of black pepper for a simple yet bold dessert.
• Balsamic Glazed Chicken: Use it to make a quick pan sauce with garlic and butter for chicken breasts or thighs.
• Roast Veg Boost: Add to roasted carrots, beetroot, or Brussels sprouts after cooking for a gentle sweetness and shine.

Is 12-year balsamic vinegar the same as traditional balsamic?

While both are aged, traditional balsamic vinegar (Aceto Balsamico Tradizionale) follows stricter regulations and is aged for a minimum of 12 years. Gran Sigillo is a high-quality aged balsamic vinegar made in the same region, using similar methods, but not classified as DOP.

What’s the difference between aged balsamic and regular supermarket vinegar?

Aged balsamic vinegar like this one is naturally thicker and sweeter due to long fermentation and barrel ageing. Most standard supermarket versions are quicker blends with added sugars and thickeners.

Can I cook with this or should it only be used for finishing?

You can use it for both, though it's best enjoyed as a finishing vinegar or for dressings where its full flavour comes through. Heating it is fine for reductions but use sparingly to avoid losing its depth.