This is the sweetest, smoothest balsamic we offer! Dark, as thick as maple syrup, and exhibiting flavors of dates, plums, smoke, and vanilla tones from aging in wood barrels, with a touch of acidity to create a complexity that lingers on the palate.
We love this balsamic best drizzled over cheeses, fresh fruit (strawberries and nectarines are a favorite), ice cream, or savored by the spoonful!
Quick Uses & Ideas:
- Drizzle onto Parmesan cheese (or any sharp, aged cheese - staff favorite is Gouda) or over gorgonzola and walnuts
- Top over fresh pasta dishes, ravioli, or risotto
- Use as a glaze to finish on grilled meats or roasted butternut squash
- For desserts of all sorts - drizzle onto panna cotta or gelato
- Make a simple dessert of sliced strawberries, balsamico and just a touch of fresh cracked pepper!
- Sometimes, we sneak it by the spoonful by itself!
- Scroll down or visit our Recipe Page for more ideas.
DOP Production:
This strictly controlled designation is reserved for the highest quality Balsamico that have aged for at least 12 years, and have gone through a lengthy certification process. Our Balsamico is part of this production, but removed at 6 years. It has the same grapes, same barrels, and same Master Acetoio monitoring the production.
How It's Made:
The process of aging Aceto Balsamico is much more complex than that of wine, and is accomplished in a series of wooden barrels is called a batteria, which decrease in size from 75 to 10 liters. Each year, about 20% of the water weight evaporates from each barrel, making the vinegar increasingly dense. Once a year, the most aged balsamic vinegar is removed from the smallest barrel for bottling. This barrel is then topped off with balsamic from the second-smallest barrel, the second-smallest is filled with balsamic from the third, etc. In this way, the balsamic spends one year in each barrel, and mixes with the balsamic that lingers from the year before, developing complexity.
This Aceto Balsamico is aged 6 years, with 1% or less of red wine vinegar carefully blended before bottling to accentuate its acidity. By using a 6 year process we are able to offer a balsamic at a reasonable price, while still retaining the classic qualities of a true Aceto Balsamico without the excessive woodiness of a 12- or 24-year old production. Its bright, layered, complex fruity flavor will delight.
