Andrea is very proud of his Condimento, which harkens back to the beginnings of his family's traditions. Just like the Tradizionale, it is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods. The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans slightly to the sweet. Serving Suggestions: San Giacomo's condimento is wonderfully versatile. Andrea Bezzecchi of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream...and we could not disagree. About the Producer: Even though the company is young, the Acetaia of Ancient San Giacomo was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea, a lawyer by trade, including another barrel-by-barrel move to the attic of his own modern house. It wasn't until the late '90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for minimum 12 years of aging, Silver for 18 years aging and Gold for 25 years of aging.

Handcrafted with taste in mind, San Giacomo's balsamic vinegar delivers.

Produced from cooked-down grape must and carefully aged with hints of molasses and fruits.

Medium-thick balsamic with a wonderful balance between sweet and tart.

Versatile use: salads, gilled meats, young cheeses, ice cream, and your own recipes.

Great for your favorite recipes!