This Versatile Condiment—Made By Renowned Balsamic Producers Acetaia Leonardi Or Modena, Italy—Starts With Trebbiano And Lambrusco Grapes That Are Cooked For 36 Hours In Open Copper Vats Until It Reduces By Two-Thirds, Concentrating The Grape Must To A Sweet Syrup.

The Cooked Grape Must Is Transferred To Wooden Casks And Aged For Four Years. The Result? A Luscious, Pourable Condiment With Rich Notes Of Sun-Ripened Grapes, Deep Caramel-Like Flavor And A Sparkle Of Acidity In The Finish (Because It's Not Fermented, The Acidity Level Is Less Than That Of Balsamic Vinegar).