Cooked grape must is left to “age” from 12 to 25 years in a series of small barrels called “battery” before it becomes Traditional Balsamic Vinegar; this particular dressing, first discovered in 1046, is produced in Modena and Reggio Emilia. The aging process foresees the transfer of the must into small barrels made of durmast, chestnut, mulberry tree, cherry tree, ash and juniper wood, each of which releases a particular aroma to the vinegar. Pour a few drops on Parmesan cheese – or even on strawberries – to enjoy a unique experience for your taste buds

Tags: Balsamic Vinegar, Modena, Reggio Emilia, Vinegar