"Aceto Balsamico Traditionale" or Traditional Balsamic Vinegar from Modena comes from the most simple sugar and vinegar fermentation of cooked white Trebbiano grape must. However, the real secret and knowledge of the Traditional Balsamic Vinegar lies in the aging process which is carried out in sets of different wooden barrels over a long period of time, and in any case never less than 12 years. The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase, and this is when the experience of the master vinegar maker is essential. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three. The three production phases are: alcoholic fermentation, acetic oxidisation and ageing. The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper, and each one lends a particular aroma to the vinegar and makes it "unique".
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