THE ACETAIA

The historical and optimal location of “Traditional Balsamic Vinegar” is in attics, i.e. very quiet places exposed to marked temperature variation.
Cold winters favour decanting, hot summers stimulate fermentation and evaporation.

THE BATTERY

Intuitively, the progressive and increasing concentration and many delicate evolution processes cannot take place simultaneously in the same container: consequently, the production unit of Traditional Balsamic Vinegar is not composed of one single cask but of a series of casks of decreasing size and made of different woods, called BATTERY (from 5 casks minimum to 10-12 casks. We find that 7 casks are the best solution).
The different wood of each cask is responsible for the precious bouquet including peculiar aromas and features. Typical traditional wood types include: oak, chestnut, mulberry tree, juniper tree, in addition to cherry tree, acacia/false acacia and ash tree. The filling level of casks is paramount: ¾ of the total volume or slightly more, in order to expose the largest possible surface to oxygenation and foster the microbiological activities of vinegar bacteria and enzymes.

MATURING

Time, evaporation and the relentless action of micro-organisms living in Traditional Balsamic Vinegar lead to the development of an environment unsuitable for their survival
Special enzymes foster a slow and natural lysis process, thus generating additional aromas typical of Balsamic Vinegar.

AGEING

It is only long, endless, eternal periods in increasingly small casks that will enhance the qualities (or defects) in terms of aroma and taste, thus proving the success or failure of the “Master of the Acetaia” .

TRANSFERS AND TOPPING UP

There are two seasons for the Traditional Balsamic Vinegar:

The transfer of small quantities (approximately 10%) from one cask to the next, only at surface level, is repeated every year at the end of the winter, i.e. when the Traditional Balsamic Vinegar is in its clearest form.
Each cask receives a small quantity of Vinegar (approximately 15%) from the previous cask to restore the correct level.

WITHDRAWAL

Only after at least 12 years in the case of Traditional Vinegar and 25 years in the case of Extra-old Vinegar may a small amount be withdrawn.
The 10% limit of the smallest vat may never be exceeded, or 3% of the total content of the battery, to avoid jeopardising the quality and yield in the years to come.
Of course, the certification of the ageing process is not enough: it needs to have ensured the full development of the necessary organoleptic properties.