In keeping with our commitment to A Legacy of Quality™, we are pleased to bring you our Aged Balsamic Vinegar. Custom demands that the Treblano grapes are havested late in the season, using age-old techniques. The grapes are cooked down until a "must" is achieved and left to rest. Through the carmelization process the color ot the must changes to a rich dark brown. The must is aged for up to 18 years in pregressivley smaller wooden barrels made of oak, mulberry, chestnut and juniper: each of them contributing to the rich and complex aroma of the vinegar. Drizzle on cheeses, bruschetta, vegetables, fruits, and desserts.