Deep earthy aromas of winter black Perigord truffles sourced from Valencia, Spain are naturally infused into a glaze-like balsamic vinegar imported from Modena, Italy after being aged in barrel for 18 years. The result is an incredible condiment with a balance of savory, tart and slightly sweet to elevate cooked meats and roasted vegetables or drizzle over pieces of Parmigiano Reggiano or servings of gelato for a savory-sweet treat after dinner.
