Strawberry crostini
Sweet fruit, crisp toast and soft cheese. A few finishing drops bring it all together.
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Crafted in Monticello, New Mexico
Traditional Balsamic
of Monticello
Forget everything you know about balsamic.
One drop and you’ll understand. Ours pours slow and dark, perfectly balanced between sweet and tart, with a depth only 24 years in seven rare-wood barrels can build. Drizzle it on cheese, meats, ripe fruit, even ice cream, and taste real balsamic for the first time. Simple food, made extraordinary.
Named to the SAVEUR 100 gift guide
Grapes. Wood. Time.
Good things
take their time.
In Emilia-Romagna, Italy, traditional balsamic has roots reaching back nearly a thousand years. Grapes, wooden casks and patience, passed from one generation to the next. We make ours the same way, in a New Mexico historic adobe village, with estate-grown grapes and seven casks each made from a different rare wood. Finish your dish with a few drops and taste history.
Explore the farmTwenty-four years in the making. A few drops at the table.
A few good words
“Rare and Wonderful”
“worth the splurge”
“Words fail. It’s that good.”
“Each sweet, silky drop explodes with flavor.”
Quotes 1–3 of 4
At the table
The last few drops.
The first thing you taste.
Fresh figs, Camembert & balsamico
Ripe figs, creamy Camembert and a few drops of balsamico. A simple pairing to serve at the table.
Explore serving ideasFrom the archive
A little closer to Monticello.
2:51 · Archival film · Press Play to watch.