The Acetaia Condiment is the classic "everyday" Balsamic.
It was the first to be put on the market 20 years ago to meet the need to have a Balsamic made only with cooked must of local organic grapes and which was obviously neither a Traditional (because it was wasted with the salad), nor a Industrial supermarket balsamic obtained by blending.
It is made by slow fermentation and spontaneous acetification in barrels and subsequent refinement: it contains a mix of different vintages up to 5 years of age and has a mature flavour, well balanced between sweet and sour, with well-developed notes of dried plum, liquorice and black cherry.
Apart from salads and grilled meat, it can also be enjoyed on a caprese and on a raw meat carpaccio.
