Aged Dark Balsamic Vinegar

How to use this?

Traditionally sipped as a digestive at the end of a meal, today it is used more to embellish sweet and savory dishes. Wherever a pinch of acidity is required, this Aged Balsamic Vinegar is what you need: it is perfect for ending a risotto, soup or a roast meat, as well as accompanying seasoned cheeses, crustaceans or desserts. It will give the missing touch without ever being intrusive.

Produced in Modena Italy.  Made from the must of Trebbiano and Lambrusco grapes and aged in a series of barrels for 12 to 25 years, this Balsamic Vinegar is caramel free and verified non-GMO.