It is organic. The single ingredient is organic grape juice from classic Italian balsamic grapes grown on the same property "a certified organic farm” where the acetaia (vinegar loft) is located. It is a sanitary, licensed, government-inspected building, dedicated to this sole function.
The product is produced in Italian casks of 7 rare woods: oak, chestnut, ash, acacia, mulberry, cherry, and juniper. The cask maker in Modena, Italy is Francesco Renzi, the unequaled master of the craft. His family has been leading the industry for over 500 years.
Extremely low humidity in New Mexico (6-10%) much more rapidly produces viscosity, so the thick pour of this balsamic closely resembles the Italian "extra vecchio" product (25+ year age), though our product is in its 21st year of aging in 2021.
Each small bottle contains the climate-condensed juice of 200 pounds of estate grapes. Or it holds the viscous remnant of enough free-run juice to make 55 bottles of wine.
Like wine, there is no single best balsamic product, no matter what age or production site. Each varies and each appeals differently to subjective tastes. However, extensive blind taste tests (comparing Traditional Balsamico of Monticello with various 25+ year old Italian "extra vecchio" products) show regular, strong preference for this product. It's made in America. And it is believed by most informed third parties, including famed food expert, chef and writer, Paul Bertolli, to be the best traditional balsamic made here.
It is rare: as few as 700 bottles per year are made, depending on results of the high altitude (5,440 ft.) grape crop. The grapes always struggle, then add character.