Aceto Balsamico Tradizionale Stage

Living in Italy, it is necessary to learn about balsamic vinegar. Living in Emilia Romagna, it is very easy to do so. When our schedules had a bit of a confused, empty headache, we were able to arrange a trip to Ferrarini where they make Traditional Balsamic Vinegar of Reggio Emilio, a protected DOP product. This is different from Balsamic Vinegar of Modena. Unfortunately I cannot find my notes on our Balsamic Vinegar stage. 

The must (boiled, reduce grape juice) which makes balsamic vinegar is made from the grapes: Terbbiano, Occhio di Gatto, Spergola, Berzemino. 

It is aged in wooden barrels of different kinds: oak, chestnut, cherry, juniper, mulberry, ash - all give a different aroma and taste. 

the aging process is similar to the solera process we learned that Spanish sherries undergo. The barrels, starting with the largest, are filled with the youngest vinegar and then progressively move down the barrels - usually seven - to the smallest barrel where it is drawn from the oldest barrel for bottling. Each year, the barrels lose some of the vinegar due to evaporation so they are replenished. This mixes all years of the vinegar.

traditional balsamic vinegar must be aged for at least 12 years and all grapes grown and processes of production must take place in the area - just two of the requirements which makes it different from balsamic vinegar of Modena.

I'll find my notes and know more what I'm talking about - luckily arina likes to take pictures of my obsessive note-taking so i have this to look at. unluckily, i have wrinkly eczema hands and an old manicure.