Like traditional dark balsamic vinegar, white balsamic vinegar is made from white Trebbiano grapes in the Emilia-Romagna region of Italy. But while regular balsamic vinegar is cooked and concentrated to produce a dark color and deep, rich flavor, white balsamic vinegar is cooked at high pressure to prevent caramelization, giving the vinegar a golden color and gentler flavor.
White balsamic vinegar is only aged for one year; this short aging keeps the light color and flavor. It is primarily used for aesthetic reasons. Use white balsamic vinegar for salad dressings, sauces, or deglazing, when the additional dark color of regular balsamic vinegar is undesirable. Because white balsamic vinegar is much lighter in flavor than regular balsamic, you should substitute one for the other.
The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member.