"Nonna's" garlic. It's what we call our garlic. Some time back we got our seed stock from an older Italian woman. When asked what kind it was she said, "I don't know. I got it from my mother." It came as no surprise when she said her mother got it from...you bet...her mother. Just a little bit heritage involved here.
 
We plant in the fall and harvest the following July. After harvesting, the garlic is strung up to cure in the barn. Away from sun, a little cross breeze, and six to eight weeks of babying before it's ready for a swim in vinegar. (You can watch how we grow and harvest the garlic on our YouTube channel here.)
 
We peel and chop the garlic cloves then add it to the vinegar. More babying as the vinegar coaxes the flavor from the garlic. Only when it tastes and smells right do we bottle it for sale and call it garlic balsamic vinegar. 
 
Nothing good comes easy. This vinegar is proof. Delicious when drizzled on a salad or with some basil olive oil on a plate for dipping bread.