From plums picked at peak season on the Harmer property in Stripfing, Austria, the fruit juice is gentley boiled all day. Reduced, with overabundant flavor and natural sugars intact, it undergoes fermentation before being placed outdoors in oak barrels to “work” with the seasons. The approach helps the vinegar become “rounder.” Unlike the classic aceto balsamico, this balsamic is not matured in multiple woods. the belief being one fruit, one wine, one wood works best. The vinegar contains lots of natural sediment so should be shaken vigorously before adding to water or wine for a refreshing aperitif. Put some on fresh fruit or use to deglaze your roasting pan to spice up a sauce.