True to the typical process, Bariani Balsamic Vinegar is made by reducing grape must and then aging in barrels of various woods. Its complex and semi-sweet flavor make it a favorite in salads, with peaches or as a vinaigrette.
Bariani's California balsamic vinegar is produced from the juice of just-harvested zinfandel and cabernet grapes grown in Yolo County and boiled down to create a concentrate, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over the years, with the vinegar being stored in wooden casks made of different woods like chestnut, acacia, cherry, oak, mulberry, and ash.
None of the product is withdrawn until the end of the aging period of 12 years. At the end of the aging period a small portion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding next larger cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated.