Italian grapes, those classically used for making traditional balsamic vinegar, are among our many certified organic crops. When we joined Slow Food in Turin, Italy in 1998 during their second Salone del Gusto, we believed in and resolved to practice their thesis of patience in preserving and locally producing classic, healthy, tasty things.
Traditional balsamic gave us a very old, natural expression of this thesis. It gives opportunity to us—organic farmers on small space with highly diverse crops—to add value to what we grow. We add this value, not by producing high volume (to feature a low price) or by marketing devices, but by patiently joining the natural elements of time, environment, grapes, and wood.
Grapes give us balsamic, but many steps and labors, plus skills and patience, separate the beginning from the end of this value-adding process. We believe in this logic about all of our work here—and it represents an operating philosophy we embrace even more firmly as we continue to discover the new world dawning for all of us.