Founded in 1929, Gegenbauer has turned a passion for making fine fruit vinegars into an obsession for making the finest on earth. The fruit in their quince balsamic is grown in their own garden, slow simmered and reduced before fermentation, then oak aged 5 years. Unlike the classic aceto balsamico, it is not matured in multiple woods. the consensus being one fruit, one wine, one wood works best. Exposed to seasonal changes, allowed to evaporate and intensify slowly, this sweet, succulent elixir is a beautiful harmony with sweet and sour fruit concentrations and an elegant acidic balance that hungers for aged cheese and roasted meat.