Balsamic cream is a glaze or a syrup used by chefs in order to decorate dishes and fanciful preparations. This is not a balsamic vinegar reduction and it is not intended to be used in salads nor any other way as you would use a real balsamic vinegar. The process starts with freshly pressed mosto (must) obtained from crushing Lambrusco and Trebbiano grapes. The must is brought to a boil in a large open copper vat and reduced for 36 hours until shiny brown, thick like syrup and rich in caramel flavor. Once cooled, the mosto is carefully blended with 12-year-old balsamic vinegar to add depth and acidity. This viscous glaze is the perfect partner to decorate dishes using a drop-counter, squeegie-bottle or brush on and around grilled meats, desserts and confections.