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Balsamico starts out like vinegar made from juice or grapes, primarily
Trebbiano that are subjected to a soft pressing. However instead of being
allowed to become wine, the juice is simmered over an open fire at a
temperature of about 155° F. until the liquid has been concentrated by one
half to one third, for 24 to 30 hours to concentrate flavors and lightly
caramelize the natural sugars. It is then but in barrels and allowed
to ferment and create vinegar. Key to making balsamico is the aging
process where the balsamico is progressively put into smaller barrels. The
different woods used in these barrels impart distinctive flavors into the
vinegar. The woods used are usually oak, chestnut, cherry, ash, and
mulberry. The barrels are stored in acetaie or "vinegar cellars" and each
barrel is topped up with vinegar from the container next to it. On the
average, 10% of the volume is lost through evaporation each year. Aging
lasts a minimum of 12 years but vinegars 20 years and older are not
uncommon. If aging lasts more than 25 years, the vinegar can be described
as extravecchio.
 
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