Traditional balsamic vinegar links its origin to the fortress of Canossa where there was an acetaia already a thousand years ago.
Balsamic Vinegar is obtained through the simple sugary and acetic fermentation of cooked must. Its secret lies in a long period of aging, never less than 12 years. This takes place in wooden barrels (oak or juniper) arranged in a battery, whose number must never be less than three, as each barrel has a very precise function: acetic fermentation, maturation, aging.
