Peak harvested just 20 km south of Vienna, the fruit is pressed by its own weight, then simmered for several days to concentrate the flavor and fruit sugar. Following fermentation, the young vinegar is poured into oak barrels where it ages outdoors and slowly becomes “mollified.” Unlike the classic aceto balsamico, this balsamic does not mature in different types of wood. The opinion being one fruit, one wine, one wood works best. Containing a large amount of sediment, it should be shaken well before serving in sauces, reductions, or mixing with sparkling wine. Try adding a few drops and stir up your senses.