Great Balsamic is rare to find, so this offering from The Flamingo Estate shouldn't be passed up. The Trebbiano and Lambrusco Grapes are carefully harvested in early Autumn by hand, where their juice, skins, seeds, and stems are cooked. This caramelizes the sugars, giving the Balsamic Vinegar its rich, complex flavor. Their Balsamic Vinegar is then fermented and aged in Oak barrels over long seasons. It’s silky and viscous, with a deep, sweet flavor profile.
 
Richard Christiansen fell in love with this special Balsamic for its rich, silky texture and deep, sweet flavor profile. It’s the sort of flavor you can only get from aged Balsamic, made in oak barrels over long Winters. The Trebbiano and Lambrusco grapes are grown organically and hand-selected by Balsamic maker Nicolo Verrini. His passion for Balsamic was passed down by his grandfather, who started making Balsamic Vinegar back in the 60’s. Nicolo is a firm believer that the best Balsamic begins with the best grapes, and his goal is to preserve the beauty that Mother Nature provides. Richard uses it on EVERYTHING — cheese, salads, and sometimes on a spoon in the middle of the night when nobody is watching!
8.45oz.