Balsamic Vinegar Production
Balsamic vinegar has been made in Modena, Italy for over 900 years from the sweet Trebbiano grape that is native to the region. The grapes are pressed and boiled down to a thick “must” until the volume is about 40% of the original press. The strict aging process calls for the balsamic to gradually move to kegs of Oak, Chestnut, Cherry wood, Ash, Mulberry, and Juniper for 12-25 years. Each wood adds its own flavor, aroma and character. The syrup gets thicker and the flavor intensifies as water dissipates over time, with the final result being spectacular balsamic vinegar. This rigid aging process is what makes true balsamic vinegar from Modena so special. Remember to look for a thick balsamic as an indicator of the finest, oldest, purest product.