This is some serious balsamic. As they will tell you at La Vecchia Dispensa, creating a young, versatile balsamic, with the right balance of acidity and sweetness is an art, and the art is in the blending – without using any wine vinegar of course. The right amounts of old balsamics with their sweet flavor profiles and young, feisty balsamics with lots of acidity. Flavor Profile: That is exactly what they've done here. Their "Spalla" is known as 12-Year here in the USA to give you a feel for the age of some of the balsamics used for the blend. It has a more complex palate than their 10-Year, and it isn't as dry on the finish. It has more caramel notes as well as a fruity, crisp finish. Serving Suggestions: This is a very versatile balsamic; it will work just as well on salads as it will for drizzling and dipping, and it is delicious on strawberries and ice cream. The Making Of: Balsamic vinegar takes center stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. The ageing process gives balsamic vinegar the characteristics that make it truly unique.