Traditional balsamic vinegar is the real deal of balsamics, it’s production is tiny, the only ingredients are cooked must, time and knowledge. It is “aged” for at least 12 years and a small bottle of this vinegar is obtained by 30 to 40 kg of fresh grapes (66-88 pounds). It is the representation of traditional knowledge that has been passed on for generations throughout centuries.

A rare artisanal vinegar made using grapes from the prestigious wine region Collio in Friuli Venezia Giulia. Aged for up to five years in wooden barrels located in the family’s small vinegar house, no other ingredients added, a concentration of flavor created by time and tradition.

From the hills of Tuscany, three different intensity EVOO’s to pair and match with your next recipes. Olivastra is light fruit, Le Trebbiane medium and Villa Magra intense.

Giusti has been making vinegar since 1605 – excellence and tradition concentrated in a bottle, aromas of honey and vanilla deep flavor of red fruits. Made from sundried grape must, wine vinegar aged in century old wooden barrels placed in the attics of a historical palace in Modena.