The secret to this distinguished balsamic vinegar, besides the ageing, is the quality of the two ingredients: cooked grape must and wine vinegar. Given Giusti’s extreme care in high quality natural ingredient selection, these products are also available singularly. The wine vinegar is aged in large oak barrels, mellowing its pungency and leaving an intense flavour and woody notes. The ﾓSabaﾔ, a local name for cooked grape must, is a fresh product, appreciated locally since the age of the ancient romans. The must of local grapes is cooked, until a particularly sweet and thick concentrate is acquired. Traditionally Saba accompanied cheeses but more recently, thanks to its sweetness, has been rediscovered for deserts, such as ice cream, creams and ricotta based cakes. Vinegar is on the list of food stuffs dispensed from an optimal use by date. It’s a non-perishable product, even after opening. Nevertheless, it can be indicated a period of 10 years after the bottling. Keep at room temperature, even after opening .