From the labor of love of Massimo Bottura, chef and owner of Osteria Francescana restaurant in Modena, Italy, Villa Manodori Balsamic Vinegar is produced in limited quantities to ensure quality. Beginning with locally grown trebbiano grapes, the Villa Manodori process advances through precise stages such as reducing the grapes to must, topping up the must into oak, chestnut, and juniper barrels, and aging the precious juice for 10 to 20 years. Through the recipe and the distinct processes, Villa Manodori’s dark color and rich aroma reflect a century of family tradition.