We produced this balsamico on our Chalk Hill property using an authentic acetaia ('osh -a 'tie -a) made of a battery of imported Italian wood barrels coopered in Slavonian oak, cherry, ash, acacia, mulberry and chestnut. This lends appealing wood aromas to our vinegar.
Italians call this type of young balsamico "da insulata," and it's most commonly used for salads, sauces and marinades. The label bears the date 1997. Balsamico, unlike wine, carries the date the casks were initiated rather than the vintage. This vinegar is unfiltered and unfined.
