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Aceto Balsamico Tradizionale DOP must adhere to rigorous guidelines to gain its DOP certification and the Barbieri family intimately honors every step. On their family farm, they organically grow local Trebbiano, Lambrusco and Sauvignon grape varietals and handpick every bunch. The grapes are crushed into a must that is decanted for several days before being boiled to reach half of its original volume. The Barbieri family delicately ages the fermented must in a battery of cherry casks for 25 years.
The resulting balsamic vinegar has a syrupy consistency and sweet flavor that is delicious drizzled over Parmigiano Reggiano or a filet of beef.