Best Balsamic Vinegar: the time that passes is surely a great friend of the product.
As we mentioned in the previous post: Balsamic Vinegar recipe the alternation of seasons and the passage of time are indispensable elements for obtaining an Traditional Balsamic Vinegar of Modena, but we must not forget that for the best balsamic vinegar we must use a battery of Different wood barrels, which over time will transfer their features to the product.
Two distinct phases are identified in the life of Traditional Balsamic Vinegar of Modena
The first is called “Maturation” is at this stage that ABTM creates the basis of its characteristics. It develops in central bottlenecks is a phase where the fermentation of yeast and bacterial vinegar slows down, favoring the appearance of enzymes that over time will give the product flavors, aromas and unmistakable fragrances. It is a process of transformation that never stops ever since all the years are kept alive by the downpours of the product.
The second is “Aging” which is the stage where the product consolidates its organoleptic characteristics by taking body and harmoniously balancing the sugary and acetic components. In the smaller barrels, we will collect our work.
I would like to bring back the “Official Definition of Traditional Balsamic Vinegar of Modena” written by Tasters Masters in 1976 where the first lines identify the importance of aging:
“True balsamic vinegar is obtained from grated grape must, matured for slow acetification derived from natural fermentation and by progressive concentration by very long aging in series of different pots, without any additions of aromatic substances. Dark brown, light and shiny, it shows its density in a correct, sliding syrupy. It has a characteristic and complex scent, penetrating, obvious but pleasing ed harmonic acidity. Of traditional and inimitable sweet flavor and well-balanced agro is offered generously full, sapid with velvety shades in accord with olfactory characters that are proper to him. “
But all this is just a component of the process that will lead us to get the original Balsamic Vinegar of Modena.