Great Balsamic is rare to find, and we like ours thick with a deep full-bodied flavor. 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 Balsamic Vinegar its rich, complex flavor. Flamingo Estate's Balsamic Vinegar is then fermented and aged in Oak barrels over long seasons. It’s silky and viscous, with a deep, sweet flavor profile.