Balsamic vinegar produced in the traditional Italian style, the way it’s made in Modena and Emilia. The sweet grape juice is cooked to concentrate the sugar. It’s then given lots of time in wooden barrels of successively smaller sizes and matured for at least 12 years to turn into balsamic vinegar. Drip over parmesan, prosciutto, ice-cream or serve a few drops as an after-dinner palate cleanser.
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