Two bottles. Two jobs.

  • The Flow

    Cooking Balsamic

    Designed for gentle heat. Roasting, deglazing, marinades, dressings. The balsamic that goes in - not on.

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  • The Finish

    Finishing Balsamic

    For drizzling, not cooking. Dense, glossy, and IGP-certified - made to go on the finished plate.

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You deserve a reintroduction.

Most balsamic in America is treated like vinegar. Doniti brings it back to its origin: grape must, aged in wood, from a fourth-generation acetaia in Emiia-Romagna, Italy.