Dedicated to the ancestor who created the recipe at the beginning of the 20th century, it is obtained from sweet, sundried grapes. Aged in barrels, with the addition of aged balsamic vinegar extracted from a series of centuries old casks. The aromas and flavors of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably dense and sweet product. It is perfect as a fresh dressing for various savory or sweet dishes.
Acetaia Giusti is the proud guardian of the largest collection of historical barrels: in the Giusti attics there are 600 barrels from the 1700s and 1800s which are still producing Balsamic Vinegar. Featured on Searching for Italy with Stanley Tucci!
Must of cooked sundried grapes, aged wine vinegar