The barrels are made of different woods, all of which are coopered from trees that grow only within the confines of the province and that have a perfume and flavor of their own, which they, add to the vinegar during the long process of maturation. Boiled wine must (grape juice, which is just beginning to ferment) is the basic ingredients. The boiled wine is allowed to mature in the open top barrels, with small quantities being poured from one barrel into another in order to absorb as much of the flavors imparted by the wood’s resins as possible and mix each batch of balsamic with the next creating a completely unique taste. This balsamic, which is hard to call vinegar, needs at least 12 years of aging to create the right balance and it may be aged for considerably longer. The end result is thick and sticky quite unlike the more liquid version of the product that is prepared commercially under stringent factory conditions.
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