Blood oranges combined with rich dark Classic Barrel-Aged Balsamic Vinegar achieves the perfect blend of sweet citrus and tart. Top pound cake and fresh berries for and indulgent dessert! Or drizzle over roasted figs and goat cheese for an elegant appetizer.

True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes.  The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.