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Georgia bottling
G and O picking strawberries
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classic x2
Canada                                    USA
Aged balsamic vinegar imported from Modena Italy, slow simmered, creating a thick, velvety smooth and robust reduction. The most versatile of our reductions adds unsurpassed flavor to any dish.

Classic – Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO)nutritionlabel


Strawberry Fig

strawberry x2
Canada                                   USA
Succulent strawberries and mission figs slow infused into our aged balsamic creating a more fruity intense finish. Drizzle on grilled salmon or halibut. Unbelievable in vinaigrettes or lightly drizzled on all salads, ice cream and fresh fruit

Strawberry Fig – Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO), fresh strawberries, dried Mission figsstrawberry





Savoury fresh rosemary slowly steeped creating earthy undertones in our velvety thick rosemary balsamic reduction.  Ideal for grilled pork, lamb and oven roasted vegetables

Rosemary – Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO), Fresh Rosemaryrosemary


Chili Lime

chili x2

Canada                               USA
This reduction is slow infused with red hot chilies, puckered up with fresh squeezed lime juice…sweet and tangy heat for a spice lovers’ sensation.  Most excellent on all salads, cilantro prawns or any grilled chicken

Chili Lime – Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO), Fresh squeezed Lime juice, crushed chili flakes



Cabernet Merlot

cab x2

Canada                                  USA

Our signature Balsamic Reduction Infused with Okanagan BC Cabernet Merlot. Full bodied with fruitful undertones. Beyond compare drizzled on burgers and grilled red meat. Take all cheeses to a new dimension with a tease of cabernet merlot reduction

Cabernet Merlot – Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO), Cabernet Merlot winenutritionlabel


Gold Balsamic



White Balsamic vinegar slow simmered until it turns golden brown.  Lighter and fruitier than the dark balsamic reductions with a slightly more tart finish.   Designed for summer salads and grilled fish.  Incredibly tasty drizzled on fresh and grilled fruits and desserts

Gold – White Balsamic Vinegar of Modena, Italy, Granulated Cane Sugar(Non GMO)gold


As balsamic vinegar ages, it becomes more robust in flavour, more concentrated and viscous and its flavour profile is more of a sweet acidity as opposed to completely acidic… it is also significantly more expensive than commercial, young balsamic vinegar. Balsamic reductions are designed to emulate the flavour and texture of aged balsamic vinegar without bearing the significant cost of those aged vinegars.

Nonna Pia’s Balsamic Reductions are all brewed in Whistler, BC. The balsamic vinegar is imported from Modena, Italy on big 40Ft containers to the port of Vancouver and then shipped up the Sea to Sky highway to Nonna Pia’s commercial kitchen.. Norm slowly cooks the Balsamic Vinegar in 100 gallon steam kettles for up to 12 hours while Infusing it with fresh fruit and herbs. Viscosity and the concentration of flavours is gained by removing the moisture from the vinegar as opposed to adding thickening agents. Nonna Pia’s Balsamic Reductions are made from a superior quality aged Balsamic Vinegar that does not contain caramel and we use no thickening agents or starches when making our reductions! All of our Balsamic Reductions are GLUTEN FREE and we are very proud of our clean ingredient list…..We have yet to find another true Balsamic Reduction in Canada or the USA!

Nonna Pia’s Balsamic Reduction’s direct competition is a Balsamic Cremes or Balsamic Glaze. Balsamic Cremes and Glazes are made with a % of Balsamic Vinegar and then thickened with a Xanathan gum, modified cornstarch, arrowroot or thickening agent and often sweetened with High Fructose Corn Syrup. The Balsamic Vinegar used to make Cremes and Glazes will often contain caramel, which has been linked to cancer. Caramel is added to Balsamic Vinegar to make up for the lack of aging of the vinegar in the barrel (it adds depth in flavour and colour) which otherwise takes time and costs money.

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