The place and fermentation of Balsamic

acetaia in the attic

A place traditionally suitable

The acetaia of balsamic vinegar is placed in a location that can enjoy the seasonal weather changes; this place, not only as a tradition, is generally the attic. Within these rooms are placed batteries of different wood barrels, within which is contained our vinegar..

attic of traditional acetaia
attic of traditional acetaia
barrels in the acetaia
barrels in the acetaia
a window of the attic
a window of the attic

Fermentation of balsamic vinegar

Vinegar is the product of weakly alcoholic liquids' fermentation, caused by aerobic microorganisms of the genus “Acetobacter”.

The fermentation takes place between 20 and 30 degrees with musts which have an alcohol concentration of not more than 10-12%, subjected to aeration by establishing a situation in which the aforesaid bacteria to grow numerous, forming what is commonly called the “mother of vinegar”. Annually toppings to climb are performed that serve to bridge the declines of product due to the evaporation and sedimentation generated by heat and cold.

After 12 years we can begin to withdraw from the less capacious barrel a small amount of product that we call Traditional Balsamic Vinegar.

Our Dressing has the exact same methodology of production of Traditional Vinegar but is withdrawn with a minor aging.



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