Traditional balsamic vinegar has a very small production in comparison to other (non traditional) balsamic vinegars. It is the representation of traditional knowledge that has been passed on for generations throughout centuries. The only ingredient is cooked must, time and knowledge. It is “aged” for at least 12 years. A small bottle of this vinegar is obtained by 30 to 40 kg of grapes (66-88 pounds). Thanks to its persistent and balanced acidic notes is it perfect for pairing with fatty foods such as pork meat, foie gras, prawns and shrimp, lobster and scallops. Perfect for pastas with a cheesy sauce, or to really appreciate its flavor can be paired on boiled potatoes.