Several grape varieties can be used to make the must, and their proportions determine slightly different styles. The primary variety is Trebbiano, supplemented (depending on the producer) by Berzemino, Lambrusco, Occhio di Gatto, and Spergola.
White balsamic vinegar undergoes no settling process; consequently, there is very little coloration, resulting in great finesse.
During its long aging process, the developing balsamic vinegar is transferred between several casks, each imparting its own signature character and patina. These casks are arranged in descending order of size; each size corresponds to a specific type of wood (oak, chestnut, cherry, ash, mulberry, and sometimes juniper) and, for the contents, a distinct stage of reduction driven by the liquid’s slow evaporation.
The micro climate of the Modena region undoubtedly plays a significant role in this process. By setting up their *acetaia* (vinegar cellar) in seemingly unlikely locations (such as attics) producers actively encourage intense temperature fluctuations, which in turn contribute to the vinegar’s increasing complexity.
