Discovering the Poetry of Traditional Balsamic Vinegar
We recently penned an article for the bilingual Italian-English Borghi Magazine in their March edition, delving into the enchanting world of Traditional Balsamic Vinegar. Here, we share it with you because the creation of this exquisite condiment is nothing short of pure poetry and romance!
A History Rich in Tradition
Every drop of Traditional Balsamic Vinegar carries centuries of history. The journey begins with the Ancient Romans, who cooked grape must for preservation and flavor enhancement. Fast forward to the 19th century, when aristocratic women proudly included this precious vinegar in their dowries. It’s also a time-honored tradition in Modena to celebrate a newborn’s birth with a new batteria—a series of progressively smaller barrels made from different woods, each playing a part in the slow transformation of cooked grape must into balsamic vinegar.
The Legacy of Craftsmanship
Traditional Balsamic Vinegar represents a legacy of traditions, regional heritage, and centuries-old skills. Protected under the European Protected Designation of Origin (PDO) system, it follows stringent rules and regulations. Two distinct designations exist: Traditional Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Reggio Emilia. Only grapes from Modena and Reggio Emilia are used, which are cooked and aged for a minimum of 12 years.
The Art of Barrel Aging
A batteria for traditional balsamic vinegar comprises five or more barrels of decreasing size, each made from different types of wood. Each wood imparts unique characteristics to the vinegar: chestnut for tannins and color, mulberry for faster concentration, juniper for resinous notes, cherry for sweetness, and oak for a vanilla aroma.
The Rincalzo Process
Through a meticulous refilling procedure called rincalzo, the first and largest barrel, initially filled with new cooked and acetified must, is partially emptied into the second barrel and refilled with fresh must. This process continues down the line of barrels, with each one being partially emptied into the next and refilled from the previous. This gradual concentration process imbues the vinegar with its distinct flavors and aromas.
The Distinct Varieties
Traditional Balsamic Vinegar of Modena PDO is exclusively bottled in a unique bulb-shaped bottle with a square base, designed by Giorgetto Giugiaro. It comes in two varieties: ‘Affinato,’ aged for at least 12 years, and ‘Extravecchio,’ aged for at least 25 years. For Traditional Balsamic Vinegar of Reggio Emilia PDO, three different colored labels on their inverted tulip-shaped bottles indicate the aging period: Red Label for 12 years, Silver Label for 12 to 25 years, and Gold Label for over 25 years.
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