This versatile condiment - made by renowned balsamic producers Acetaia Leonardi of Modena, Italy - starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet syrup.

The cooked grape must is transferred to wooden casks and aged for four years. The result? A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish (because it's not fermented, the acidity level is less than that of balsamic vinegar).