Great Balsamic is rare to find, so this offering from The Flamingo Estate shouldn't be passed up. The Trebbiano and Lambrusco Grapes are carefully harvested in early Autumn by hand, where their juice, skins, seeds, and stems are cooked. This caramelizes the sugars, giving the Balsamic Vinegar its rich, complex flavor. Their Balsamic Vinegar is then fermented and aged in Oak barrels over long seasons. It’s silky and viscous, with a deep, sweet flavor profile.