Six-year-aged balsamic vinegar from a 400 year-old acetaia in Modena.

Balsamico is the must of white Trebbiano grapes that are cooked down and concentrated over time. The process of making balsamic vinegar was developed and perfected in Modena, home to the Giusti family, who have been making balsamic vinegar in their attic there since 1605. Today, this family-run business uses 300-year-old barrels and 20- to 25-year-old blending vinegars to produce outstanding 3-, 6-, 8-, and 10-year old balsamics, as well as top-of-the-line traditional balsamics. Italian food and wine guru Burton Anderson believes Giusti vinegars to be the finest on the market.

Giusti's six-year-old balsamic vinegar is aged in ancient barrels of different woods, following an old family recipe passed down through the generations. This tart but sweet balsamic is remarkably well balanced for its age.

Perfect for finishing sauteed vegetables, such as our Artichokes and Red Onions side dish.