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Cooked grape must, called “Saba”, is the beginning for the production of Balsamic Vinegar of Modena. Already in use at the time of the ancient Romans, it was and is obtained by cooking in open air must of local grapes for many hours, reduced down to a sweet and dense liquid. Using it in everything from salad dressings, vegetable saute, sweetening home made dark bread dough, adding to vinegar to make home made balsamic vinegar, to mixing with sparkling water or use in cocktails.
Giuseppe Giusti is the oldest and most prestigious vinegar maker in Italy. More than 400 years ago, the Giusti family founded Acetaia Giusti in Modena - the name Giusti was first mentioned in the register of masters of charcuterie and food products of Duke Cesare d'Este in 1605. From from this moment begins a unique story, characterized by a passion for perfection and tradition. Using only the ripest Lambrusco or Trebbiano grapes and aged to perfection in various wooden casks, Giusti’s Balsamic Vinegars are like a small taste of heaven drizzled onto your favorite foods. Featuring a rich and complex sweetness to it, you’ll also be able to pick up on the subtle hints of wood from the barrel it aged in, giving it a unique and delectable smokiness as well.
