Balsamico made not for him but for his children and grandchildren

Process of Preparation Aceto Balsamic Tradizionale

The exact process of making authentic balsamic vinegar remains shrouded in mystery. According to an old saying in Modena “Who will first start the vinegar will not taste it, but his children and grandchildren will.” Although prepared according to time honored methods, the specific details of the process have varied over the years, and every family carefully guards its secret recipe. A treatise from the 1800’s on the art of vinegar making states, “Beyond these barrels and Trebbiano grapes, all you need is time.” But the truth is not that simple.

The process of production of balsamic vinegar resembles that of wine making. It begins with the unfermented juice of local grapes, traditionally, the white Trebbiano, although other varieties, such as the white Occio du Gatto and Spergola and the red Berzemino and Lambrusco grapes are also permitted.

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This entry was posted on Sunday, June 11th, 2006 at 4:17pm and is filed under Aged balsamic, Processing balsamico. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.