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Modenese Chef Massimo Bottura crafts this balsamic condiment from Traditional Balsamico and aged wine vinegar and further ages it in small barrels of oak, chestnut and juniper. This tradizionale method yields dark rich color, intense aroma and syrupy consistency.

Chef Bottura’s Dark Cherry Balsamico acquires its subtle undertone during the process aging locally grown grape must  with cherry wood.

Serving suggestion: grilled meats, salad, berries, hard cheese.