How can we say this is the best?  We take our cues from the experts in the old-world balsamic region of Modena.  From an area known as far back as to the ancient Romans, the unique qualities of the Modena region produce grapes of intense flavor.  Using Modena grape varieties, mainly Trebbiano, different kinds of Lambrusco, Spergola and Berzemino, the grape must is cooked in open vats, fermented, acetified, and then slowly concentrated in barrel after barrel of decreasing size and 25 years in the making to create this perfect balsamic vinegar.

The series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper), each give the  vinegar a specific characteristic—a tannin-rich chestnut for color,  the sweetness of cherry, a vanilla from the oak, or a resinous tang in the juniper, all add to the viscous, thick, purple-black and shimmering liquid.  Need we say it is perfect for all your special dishes?  Acetum, our producer, even recommends it as an end-of-meal digestive.  Your choice!  Once the gift of kings and emperors, we trust you will savor this precious creation.