"Gran Deposito G. Giusti, Acetai da 1605, Modena, Emilia Romagna: In Emilia Romagna, the must from Lambrusco and Trebbiano grapes (a byproduct of wine-making) is transformed by cooking and aging according to a special recipe to create one of the region’s most valuable gastronomic jewels: balsamic vinegar. The vinegar is aged for years, transferred from large barrels to successively smaller barrels made from woods (chestnut, cherry, juniper, and oak) which impart fruity, woodsy, and earthy flavors to the sweet and viscous balsamico. With a history that stretches back more than four hundred years, the Giusti family were the first to document the recipe for Aceto Balsamico Tradizionale in 1863. The oldest continuously operated Balsamico producer in the industry, the Giusti family is highly regarded for its vinegars of unparalleled quality.
400th Anniversary-This long-aged balsamic vinegar, obtained every year by extracting only a small amount of vinegar from the barrels, has a rich aroma and the perfect balance between acidity and sweetness. With a soft flavor and light acidity, this balsamic is best used un-heated to garnish vegetables, fish, pasta or risotto."