A balsamic vinegar made from late-harvested Trebbiano grapes from Modena, Italy.
Aceto balsamic traditizionale is a minumum of twelve years old.
The vinegar is produced by heating pressed grapes over a low heat and reducing until
up to 70% of the water present has evaporated. Subsequently, balsamic vinegar from a previous production is added, after which a fermentation process starts in which the sugars are successively converted into alcohol and then into acetic acid.
The vinegar is stored in wooden barrels that are stored in acetaia. The vinegar evaporates slowly and is then supplemented with vinegar from a later batch.