The Craft of Traditional Balsamic Vinegar: From Grape to Bottle
The Origins of Authentic Balsamic Vinegar
Traditional balsamic vinegar is one of Italy’s most prized culinary treasures. Produced exclusively in the regions of Modena and Reggio Emilia, it has been crafted for centuries using time-honoured techniques handed down through families and protected by strict regional regulations. Unlike modern industrial vinegars, authentic balsamic is made only from cooked grape must and is aged slowly to develop its signature complexity, sweetness and velvety texture.
The Production Process: A Slow Art
The journey begins with freshly harvested grapes—typically Trebbiano or Lambrusco—grown in the fertile soils of Emilia-Romagna. The grapes are crushed, producing a juice called must, which contains the skins, seeds and stems. This must is gently cooked over an open flame for several hours, reducing it to a concentrated, syrup-like liquid.
The cooked must is then transferred into a series of wooden barrels, each crafted from different woods such as oak, cherry, mulberry, chestnut and juniper. A small amount of vinegar from a previous batch is added to initiate fermentation.
Over many years, the vinegar is gradually moved from one barrel to the next in a process called racking. Each barrel imparts subtle aromas and flavours, while slow evaporation thickens the liquid and intensifies its sweetness and acidity. Traditional balsamic vinegar must age for a minimum of 12 years, and premium versions may mature for 25 years or more. When the master producer determines that the vinegar has reached the perfect balance, it is finally bottled and marked with its age category.
Discover Authentic Aged Balsamic Vinegar
We proudly stock the 12-year-old Traditional Balsamic Vinegar of Modena from Due Vittorie, renowned for its dense texture, deep flavour and natural sweetness—perfect for cheese boards, grilled vegetables, strawberries or drizzling over risotto.
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