Traditional Balsamic Vinegar of Modena is obtained from the cooking of the must of grapes typical of Modena: first Trebbiano, then Lambrusco, Spergola, Berzemino.
A fundamental role is played by the local climate of the plains in Modena and Reggio Emilia, scorching heat in summer and cold damp in winter, especially in floors and ceilings of old houses and in the countryside, where the heat exchange allows acetic acid bacteria and yeasts to ferment the wort and allow the vinegar (thanks to its acetic bioxidation) to release the typical “scents” of balsamic vinegar.
It begins with the crushing of the grapes and then the juice is simmered in special boilers at open air up to reach a concentration ranging from 30 to 50%.
Once fermented and acetified, the product begins the process of “maturation” and aging, usually in batteries (set of barrels, usually 5 or 7, which start from the “abbess” largest barrel, down to the smallest that contains the product more “precious”) and undergoes a continuous concentration, due to the loss of “aqueous” volume by evaporation. The evaporated part of the barrel is smaller year after year and it is replanished with the product inside the barrel nearest upstream (so-called “travaso”) and so on until the largest barrel that is refilled with fresh product (so-called “rincalzo”).