The primary difference between DOP Balsamic (see history of balsamic page) and ours is that ours is inoculated with a very small amount of premium quality, barrel aged Italian wine vinegar.
The barrel aged wine vinegar introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to “condimento”.
It is aged using the Solera method: placed in a succession of different types of very old, fired wood barrels, each of which previously contained residual amounts of older balsamic dating back as far as 18 years and in some cases 25 years.
Topped off as it moves from barrel to barrel, based on the Solera method, with younger, wood fire cooked grape must as it naturally evaporates. For this reason, no product except actual DOP certified balsamic in licensed 100 ml. bottles can make an actual age claim – ever!
Very low acidity of 4% is a function of the grape must being naturally cooked down, condensed, caramelized and aged without the addition of much else, unlike so many “balsamic-like” products on the market which are not from Modena and are comprised almost wholly of poor quality wine or distilled vinegar, thickeners, color and sweeteners. The density and complexity of our condimento are a testament to the fact that it is made in Modena in the Solera method from high quality grape must, cooked down over an open wood fire. Its’ very high level of dried extract solids is close to if not identical to that of DOP Traditional Balsamic sold exclusively.