Aged Balsamic Vinegar

Produced in Modena, Italy.  Using age-old skills, the grapes are cooked down for roughly eight hours until a “must” is achieved and left to rest.  The caramelization process begins and the color of the must changes to a rich dark brown.  It is aged up to 18 years in progressively smaller wooden barrels made of oak, mulberry, chestnut, and juniper, each of them contributing to the rich and complex aroma of the vinegar.