We make traditional balsamico in the New World, using three things:

Grapes, Casks and Time.

Mile-High

Our vineyard's organic Trebbiano and other Roman-era grapes are grown at our mile-high elevation in New Mexico.

World-Class Italian Casks

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.

16 Years Old in 2013

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.

Depth of Flavor

We craft balsamic with a finely balanced acidity and sweetness, a viscous consistency, rare wood nuance, and a luminous depth of color.

Drip It On

Drip some on Parmigiano, grilled or roasted meats and vegetables. Or drizzle it over melon, figs, white peaches, strawberries and ice cream.

Our Family to Yours

Authentically and exceptionally handcrafted in the American Southwest for your pleasure—and ours.