Balsamic Vinegar Extra Vecchio — 1969

The rarest thing we make. Not a vintage — an event.

Our Balsamic Vinegar begins the same way every year: the best grapes from the harvest, pressed into must, part of it fermented into wine and slowly turned to vinegar through oxidation, part of it cooked down first. What separates Extra Vecchio from the rest of the range isn’t a recipe — it’s time. Decades in small wooden barrels, resting, concentrating, waiting for nothing in particular except to be ready.

We don’t make it every year. Only when a batch has matured into something worth bottling do we release it — in editions of 20 bottles, never more. The bottles available now carry a single date: 1969. There will not be another release with this date, and there is no guarantee of when, or whether, the next one comes.

• Only 20 bottles produced from this batch
• Dated 1969 — not produced annually, and never re-released once sold out
• Best enjoyed a few drops at a time: aged cheese, good charcuterie, or simply on its own

• Contains sulfites
• Acidity: minimum 12%