Famous chef, author, founder, and curemaster
of Fra’Mani Handcrafted Salumi
— Beth Kracklauer
Senior Editor, Saveur magazine
View our video: "New Mexico Barrel-Aged Balsamic Vinegar"
Our vineyard's organic Trebbiano and other Roman-era grapes are grown at our mile-high elevation in New Mexico.
We use Italian balsamico casks made in Modena by the acknowledged master, Francesco Renzi. These casks lend flavors of seven classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak.
We practice the patience of continuous ageing, removing less than 3% of our balsamic per year, while ten times that amount leaves by evaporation. Extremely low humidity here greatly advances in-cask concentration and extraction of wood flavors.
We craft balsamic with a finely balanced acidity and sweetness, a viscous consistency, rare wood nuance, and a luminous depth of color.
Drip some on Parmigiano, grilled or roasted meats and vegetables. Or drizzle it over melon, figs, white peaches, strawberries and ice cream.
Authentically and exceptionally handcrafted in the American Southwest for your pleasure—and ours.
December 18, 2012
Our 2013 balsamic blend — which is in its 16th year of aging — is complete. All new orders will be drawn from this new blend. It's our best ever. The Italians, who developed traditional balsamic vinegar over at least 1000 years...READ MORE