It is aged for four years in oak barrels, allowing the taste and consistency to develop. Vincotto has hints of prunes, spices, rich grape components and is not as woody as Balsamic. Ideal for drizzling sparsely over game, roasted meats, salads, aged cheeses, and certain desserts.

Aceto Balsamico Di Modena. Keep in cool dry place out of direct sunlight. Can be used for cooking or simply for salads/ grilled vegetables. 

Aged 8 years 

The finest balsamic Vinegars are born in the lovely rolling hills of Modena, between the Secchia and Reno River valleys in the provincial northwest of Italy. Balsamics are a study in balance and contrast. Sweet and sharp. Spicy and mellow. The process begins with gently crushing the wine grapes and concentrating their juice over an open flame. Then the sweet thick grape "must" is fermented once by yeast to make alcohol. Then fermented again by the "madre" culture to make the smooth and subtle sourness for which Balsamics are known.While Balsamic Vinegar lends itself well to a stunning vinaigrette, it may find its highest expression in distinctly un-vinegar-like roles such as a splash on fresh fruit or ice cream.