This single-fruit cherry vinegar is made of a blend of sweet and sour cherries grown and sun-ripened on an estate in Trentino-Alto Adige, a mountainous region within the Dolomites. You’ll find a quick drizzle over seared duck, roasted tenderloin, fresh fruit and even vanilla ice cream results in unparalleled complexity, fruity-bright notes and a burst of real cherry flavor. Unlike other fruit-infused vinegar, Pojer e Sandri’s version relies on careful fermentation with yeast and a meticulous oak barrel-aging process that slowly introduces a “mother” vinegar. (This is known as the “truciolo lento” method in Italy.) After aging for 18 to 24 months, the vinegar achieves a perfect balance of acidity and sweetness.