This Aceto Balsamico Tradizionale di Reggio Emilia is exclusively from 100% cooked must, obtained using grapes from the province, destined only for PDO products.
The fresh must is cooked over an open ame, as Virgil tells us in the Georgics, it was already being made in 30 BC.
Fermentation and successive acetification.
Ripening and long aging period in sets of small barrels made of different woods, in special rooms called “Acetaie”, subject to the extreme seasonal changes in temperature.
After at least 12 years of yearly decanting and refilling, the product can be tasted and if considered suitable, bottled.
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