Balsamic Vinegar Secret is in the essence

ash barrel in Balsamic Acetaia

The balsamic scent of wood

But what's truly noble in the production of traditional balsamic vinegar, is the extraordinary ability to combine a sequence of types of wood used in the aging process. The woods that make up the barrels or casks are of different types:

  • oak (Quercus robur and Quercus pubescens),
  • wild cherry (*Prunus avium),
  • ash and flowering ash (Fraxinus excelsior and Fraxinus ornus),
  • chestnut (Castanea sativa),
  • mulberry (Morus alba),
  • juniper (Juniperus communis).

These woods belong to indigenous tree species common in the wild on the hill and mountain of Emilia Romagna.

Barrels and casks in the traditional Acetaia

Numbers
Numbers
Numbered barrels
Numbered barrels
Interior of the Acetaia
Interior of the Acetaia
balsamic fermentation
balsamic fermentation

No one can not think of fragrant woods in the mountains, well aligned in rows interrupted by hedges on the hills, orchards in spring dusted with patches of color. In these perfumed oils, balsamic vinegar takes shape and color, and his conductors are moving stealthily with narrowing taxes or cellar gratings to measure the dose in the right light and the heat that comes from it.

It blends so the result of various vintages, pouring from a barrel, from year to year, the delicious product. Only in this way, and after many years, you get the traditional balsamic vinegar.



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