Our Reserve balsamic vinegar is richer, thicker and more intense than our Classic — matured for longer to add a little sophistication to almost any dish. It's made from slowly cooked grape must with just a little top-quality wine vinegar, traditionally matured in oak, with a depth and density quite unlike anything on a UK supermarket shelf.

Drizzle it over salads, fish, meats, roasted vegetables, mushrooms, tomatoes, cheese, strawberries or even ice cream, or mix it with any of our olive oils as a dip with fresh bread or a dressing — it's superb over sea bass, salmon or a thick, juicy steak. With its rich balance of sweet and sour it's a real finishing balsamic rather than a sharp, one-note supermarket vinegar — and being made from grape must, it's suitable for vegetarians and vegans, and gluten free.

It's made from the best Trebbiano and Lambrusco grapes grown on the family estate of Nicolo Verrini, near Modena in northern Italy. The grapes are carefully selected, crushed and gently cooked down over an exposed flame into a remarkably thick, dense must, blended with a little wine vinegar, then matured for many years in ancient oak barrels reserved especially for the task — the water evaporating naturally and the deep flavours of the old wood slowly absorbing to develop this rich, intense, beautifully balanced vinegar. Bottled exclusively for The Gift of Oil.