Midas Aged Balsamic Vinegar is lovingly hand-bottled in Australia from locally sourced Trebbiano grapes. This wonderfully adaptable and complex Balsamic is fermented in small oak barrels in Southern Queensland’s Granite Belt region using a modern Australian interpretation of the classic European method. Aged using 40-year-old cultures, our two-stage all-natural fermentation process takes a minimum of 1 year and a maximum of 10 years to complete. Regardless of the amount of time the vinegar spends aging, Balsamic Vinegar is always a notable addition to mealtime and a welcomed elixir to promote good health and vitality. Be Inspired With complex acidity and a rich finish, Midas Aged Balsamic Vinegar is best enjoyed drizzled over chunks of mature cheese like parmesan, atop caprese salad, sparingly on grilled steak, seared scallops and roasted root vegetables. 250ml with pourer.