Get close to the flavor and density of a tradizionale for about half the price! Aged 12 years, this syrupy balsamic is sweet, complex, and dense. He ages it in a series of oak, chestnut and juniper barrels so that the grape and wood flavors intermingle for classic balsamico richness. It really shines drizzled on plump, fresh berries and brushed on grilled meats. Villa Manodori is made in Modena, Italy, by chef Massimo Bottura, a smart, energetic guy who we have met personally. He knows food well, and knows how to make a great balsamic to complement his dishes.