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 13, 2013
Aceto Balsamico of Monticello goes on the road to San Francisco, Healdsburg & Los Angeles to sample and integrate with the food and drink of distinctive larders and restaurants, owned and operated by those who care as much about what they produce as do we. READ MORE