Balsamic vinegar that is obtained by slowly fermenting the cooked musts of grapes that showcases its local terroir.

Aceto Balsamico Riserva is a high-quality, traditional balsamic vinegar produced in the Modena and Reggio Emilia regions of Italy. It is made by cooking grape must (freshly crushed grapes, including skin, seeds, and stems) over an open flame until it is reduced by about half, and then aging the resulting syrup in a series of wooden barrels for a minimum of 12 years, although some varieties may be aged for up to 25 years.

During the aging process, the vinegar is transferred to a series of smaller barrels made from different types of wood, such as oak, cherry, chestnut, and juniper. The wood imparts different flavors and aromas to the vinegar as it matures, and over time the vinegar becomes thicker, sweeter, and more complex in flavor.

Aceto Balsamico Riserva is typically used as a condiment to add flavor to salads, meats, and other dishes. It is also often used as a finishing touch, drizzled over grilled meats, roasted vegetables, or fresh fruit.

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