SHED Balsamico



Originally nurtured in a community acetaia (attic) in Healdsburg by master chef Paul Bertolli, our 18 year old balsamic vinegar is now made at HomeFarm in Dry Creek Valley, where the hot summers are a perfect environment for slow evaporation. Made in the traditional way, the vinegar is aged in a set of progressively smaller sized barrels, each made of a different type wood. 

A drop or a drizzle is more than enough to enliven fresh berries, Parmagiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. It's excellent drizzled over grilled meats, seafood, rich risottos, and pastas, as well as paoched eggs and frittatas. 

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