The Balsamic Vinegar is called here the Black Gold. IFM staff likes to say that the production of Balsamic Vinegar is just a family affair! The “Traditional Balsamic Vinegar”, for being called in this way, traditional, must be aged for a min. of 12 years! The normal balsamic vinegar you find also in markets is a 6months aged vinegar, mixed together with syrup, sugar, caramel and other flavours. But it can’t be consider the real one!
The Balsamic Vinegar producer you will visit is one of the oldest, now at his 5th generation. A history started in 1862 which has taken this “Acetaia” to be one of the most awarded. The guide will show you all the process phases of the production, starting from the cooked most of the grapes of Trebbiano di Spagna, white grapes, to the natural fermentation into the famous battery of wood barrels (mulberry, chestnut, cherry, juniper, oak), where the most become Balsamic Vinegar. Only the “Maestri Assaggiatori” (commissioners of the Consortium) can taste the Balsamic Vinegar and bottle it into a specific bottle that guarantees the authenticity of the product.
You will taste at the end of the visit few different aged Balsamic Vinegar, with a small spoon, which is the measure unit of quantity per person!