A 3 ounce bottle of aceto balsamico tradizionale can cost over $150
The mother of Italian vinegar
Over the years while making aceto balsamico tradizionale, the barrels build up deposits, commonly referred to as the “mother” or patrimony of the vinegar. This consists of precipitates, used-up yeasts, bits of wood that have rubbed free and other fermentation bi-products. The old barrels are so valuable that when they begin to deteriorate, new wood is built up around them as a special barrel restoration process.
Each step of this fairly long procedure involves meticulous handling on the part of the producer and this is what defines the character of the vinegar. All the processes right from concentration, caramelization, fermentation and oxidation to steady evaporation contribute to giving the vinegar a viscous texture and an intense sweet and sour flavor. As is clear, the yields will be low because by the time this entire procedure is completed; only a small fraction of the original volume is left. In terms of figures, 800 gallons of grape must yield only 30 gallons of balsamic vinegar in the traditional productions.
Not surprisingly then, the costs would be high. A 3-ounce bottle of aceto balsamico tradizionale can cost more than $100.
balsamic vinegar, aceto balsamico
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