Balsamic vinegar is produced solely in the Modena region of Emilia-Romagna. Ours begins as red wine vinegar from the Chianti grapes of this region. We ferment it in oak casks for no less than nine months and combine it with the must of the prized Trebbiano grape to create its full-bodied, sweet, rich flavor. It makes a stellar vinaigrette, or use it to marinate meat for a deep, many-layered flavor.