What is “Tradizionale” Aged Balsamic Extra Vecchio Vinegar?
Tradizionale balsamic vinegar is made in the towns of Modena and Reggio Emilia, in the northern Italian region of Emilia-Romagna. These authentic balsamics are made using artisan methods established in the Renaissance and date back to the traditions of the ancient Romans. The process begins when the must of specially selected grapes of the Trebbiano and other typical varieties are subjected to a soft pressing. The must is cooked over an open fire until the liquid has been concentrated by one half to one third. After filtering, the vinegar is racked into barrels. The successive phases of fermentation and maturation are carried out in a series of barrels of different wood with capacities of decreasing size. They are stored in acetaie or “vinegar cellars” and each barrel is topped up with vinegar from the container next to it. Aging lasts a minimum of 12 years. If aging lasts more than 25 years, the vinegar can be described as extra vecchio. Production of Tradizionale Aged Balsamic Vinega
