Cattani Olivewood BalsamicRegular price $25.00
An 8-year-old Balsamic made from the private vineyard of the Cattani family in the hills of Modena. Aged in Oak as per the traditional balsamic process and then finished in Olivewood, which adds a distinctive earthy flavor and a light tartness to the finish. Heaven when drizzled over a little Gorgonzola Dolce or even a bit of vanilla ice cream.
Cattani White Balsamic VinegarRegular price $16.00
Pedroni PGI Balsamic Vinegar Tradizionale "Nero"Regular price $32.00
In the 1860s, cowherd Giuseppe Pedroni used his lottery winnings to buy several farms and renovate an old benedictine monastery into a roadside tavern, where he began producing balsamic vinegar using his empty Marsala and beer barrels.
Six generations later, Giuseppe III carries on his namesake and family's legacy, hosting visitors to the tavern and making balsamic according to traditional methods. Trebbiano di Spagna and Ruggine grape varieties are pressed, cooked, fermented, and then aged in a series of barrels made of different types of wood, a process referred to as a 'battery.' This resulting vinegar is slightly syrupy, well-balanced and sweet with a distinctive earthy richness. Try it drizzled over Bea pasta, tossed into a risotto, or served simply on pieces of Parmigiano Reggiano.
Montevertine Agretto VinegarRegular price $45.00