In life there are some rare things which appeal to the senses, arousing them with tender delicacy. Of these seductive delights for the palate, balsamic vinegar must be among the first. Its ancestor was “sapa”,  a must, cooked in a wooden recipient. Already in the Middle Ages balsamic vinegar was highly regarded for its therapeutic virtues, and with this centuries old association with excellence it has become highly appreciated throughout the world.

Among the family of Balsamic vinegars we find the traditional balsamic vinegar of Modena and that of Reggio Emilia which use the “traditional” method of production, whose soul is the concentrated must obtained from freshly harvested Trebbiano and other local grapes which guarantee at least 15 saccharometric degrees. The metamorphosis comes about slowly with a long fermentation process in wooden barrels over at least 12 years. The type of woods used for the barrels influences the fine result providing a wide range of olfactory graduation and flavours.

These are highlighted when the contents are transferred from one barrel to another from the largest to the smallest. Nothing else is added except the occasional bacterial colony, the so-called “mother”. This magical transformation takes place in the silent, shadowy, sweet smelling vinegar cellars. At the end of the ageing process the removal of the vinegar from the barrels must be carried out with the greatest delicacy to avoid “troubling” the product. The bouquet must reach a precise point of olfactory balance.

Even the typical amber colour reveals something of the intrinsic properties of our ceramic vinegar. For the traditional balsamic vinegar of Reggio Emilia there are three recognized grades: “aragosta” – lobster; “argento”- silver and “oro” – golden, the latter being the rarest and most highly esteemed, like Aceto Balsamico Extravecchio which is obtained after 25 years maturation. The versatility of balsamic vinegar in the kitchen is extraordinary. Some love to try it pure in a delicate crystal glass, decanting memories and desires. It has to be savoured to be believed.

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