18 Years Old Traditional Style Balsamic Vinegar[Product Information]- There are many brands and styles of balsamic vinegar.
- Some are cheap but the good ones are very expensive and when you understand the work that goes into producing them， you will understand why.
- To make Traditional Balsamic vinegar， juice from the white Trebbian grapes (called must) is simmered in copper kettles over wood fires for hours.
- The water evaporates， intensifying the flavor of the must. This must is then added to a large wooden barrel filled with previously aged balsamic vinegar where it slowly ferments. Over a period of years， the must is transfered to smaller and smaller barrels which also contain older balsamic vinegar.
