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This Balsamic vinegar is truly remarkable. Our 6-year Riserva has been aged in the traditional method. The traditional method involves what the Italians call a Batteria or grouping of barrels. These barrels are married together for their life and with careful care can last a hundred years or more, further developing their flavor during this time. Each barrel is a different size and different type of wood, and they are arranged from large to small. Once a year, the grape harvest is made and the resulting grape juice (called must) is slowly reduced over 36-48 hours over a fire. This resulting grape must is put in an oak barrel to age for 6 months. Then, the topping up of the barrels begins. The smallest barrel is re-filled with the balsamic from the next largest barrel, then that barrel is filled from the next largest barrel and so on until the largest barrel is filled from the new grape must that has been aged for 6 months. This process is done every year, and in the traditional method only a small amount of the smallest barrel is taken for sale. While expensive for the vinegar maker to produce, this ensures that the resulting balsamic vinegar has been in every barrel, extracting the smells and tastes of each wood. Compared to our Aceto Balsamico di Modena, you will find more wood influences in the Riserva as well as a sweeter flavor due to the further concentration of sugars as well as a thicker, denser texture because there is no wine vinegar - just concentrated grape juice.
Recipe suggestions: Our 6 year Riserva Balsamic Vinegar is perfect for drizzling over flakes of Parmesano cheese, accenting soups and hors d'oeuvres, sprinkling on roasted or grilled vegetables or drizzling over grilled meats, especially beef. It is also very good on deserts, drizzled over vanilla gelato or ice cream.
Each bottle is 100ml.
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