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Our Family's Products

The Balsamic Vinegar of
Venturi Schulze

100% estate-grown in our Cobble Hill vineyard in the warm Cowichan Valley on Vancouver Island.

Venturi-Schulze Balsamic Vinegar is made from our own juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process. It is aged in over 100 barrels, from 2,500 litre custom made French oak barrels and 227 litre barriques to small series of barrels custom made for us near Modena, as dictated by tradition. Each of these series ranges from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character. Unlike commercially available balsamic vinegars made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Balsamic Vinegar is a pure and natural expression of one family's commitment and passion from earth to bottle.

Age, tradition and class, all governed by unrestrained dedication to the natural, are qualities that we feel are extremely important and worth preserving in an age of instant gratification. These characteristics become obvious when one tastes our vinegar for the first time: one can actually feel age in its continuity in an indescribable combination of the times gone by sliding into the fruity tastes of the new.

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  • $5.00Gift WrappingWrite your greeting in the order form comment area!

    Want to save time and have us send your gifts direct to recipients? We'll gift wrap your order and attach a card with your greeting. Fill out a different order for each and enter the recipient's information in the Ship to area at checkout. Make sure you enter your greeting in the comment area.

  • $65.00Balsamic VinegarFine ancient method balsamic vinegar
    Balsamic Vinegar

    Our ancient method balsamic vinegar comes in 250 ml bottles (8.45 US fl.oz.) and is boxed for protection in a recyclable cardboard gift box. It is 100% estate grown from grapes we cultivate without using herbicides, pesticides or irrigation. We do not add sulphites or other preservatives. Our releases are of consistently high quality and an average age of about 11 years, aged in cherry, chestnut, acacia, ash and oak barrels. No special storage temperatures are required. You can keep it in the pantry or on the kitchen counter, as the naturally high acid and grape sugar act as natural preservatives.
    This same vinegar is also available in the hand-painted "Wildflower Series" bottles below.

     

  • $71.00Hand-Painted Bottles - Apple BlossomWildflower series bottles
    Apple Blossom Bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Apple blossoms (of the Malus genus) are part of the changing landscape in our small orchard.

  • $71.00Hand-Painted Bottles - CornflowerWildflower series bottles
    Hand-Painted Bottles - Cornflower

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Many different types of cornflowers grow on our property and along the roadways of our rural setting. This particular one is likely Centaurea cyanus.

  • $71.00Hand-Painted Bottles - DandelionWildflower series bottles
    Hand-Painted Bottles - Dandelion

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Given the abundance of Dandelions (Taraxacum officinale), we decided to think of them as wildflowers rather than weeds! They are enormously nutritious and we enjoy using the young, tender spring leaves in salads as bitter greens. They are delicious cooked and used as one might use spinach. Giordano eats them even when the bitterness is beyond my tolerance, but even then, it is amazing what a little added butter or cream and Parmesan cheese will do to temper the edge.

  • $71.00Hand-Painted Bottles - DogwoodWildflower series bottles
    Dogwood flower hand painted bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison. This particular dogwood is a Cornus kousa, native to Asia. It has four pointed bracts surrounding the flowers rather than the six rounded bracts seen in the Pacific Dogwood (Cornus nuttallii), which was adopted in 1956 as British Columbia's floral emblem. The Pacific Dogwood is a tree that grows six to eight metres high and flowers in April and May. In the autumn it is conspicuous for its bright red berries and brilliant foliage.

  • $71.00Hand-Painted Bottles - Fawn LilyWildflower series bottles
    Pink Fawn Lily

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. When finished, they can be washed and refilled with oil or used as bud vases. The Pink Fawn Lily Erythronium revolutum and White Fawn Lily Erythronium oregonum grow by the edges of the forest around our vineyard, blooming in mid-April, and are quite rare these days.

  • $71.00Hand-Painted Bottles - Snow Drop BottleWildflower series bottles
    Hand-Painted Bottles - Snow Drop Bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Snow drops (Galanthus nivalis) are always a welcome site, their blooms signaling the end of winter.

  • $71.00Hand-Painted Bottles - Violet BottleWildflower series bottles
    Hand-Painted Bottles - Violet Bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Sweet-smelling purple violets (Viola odorata) bloom along our driveway in late winter and early spring.

For more recipes, visit: www.venturischulze.com/recipes