How One of the World's Best Balsamic Vinegars Is Made — Vendors

At Acetaia del Cristo in Italy, 2,000 barrels are dedicated to aging 120,000 liters of balsamic vinegar. It is one of the only producers that follows the traditional method of making balsamic vinegar by handling the entire process from harvesting grapes to processing the juices to barrel aging.

Credits:
Producer: Gabriella Lewis
Field Producers/Directors: Anna Muckerman, Mohamed Ahmed
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Mohamed Ahmed

Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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[SanTM]

I've been to Modena twice now. Great little city, so serene and great little eateries and bars all over. Very much worth a visit and trying the gelato with Balsamico and Modenese Lasagne

[KelvinsKitchen]

0:00: 🍇 Family-owned company produces traditional balsamic vinegar using 4 types of grapes, with a focus on quality and climate challenges.
4:54: 🍇 Traditional balsamic vinegar production process involves slow cooking, fermentation, and long aging in wooden barrels.
9:55: 🍇 Balsamic vinegar production process and differences between traditional and IGP varieties.

[herrrorschach]

Guys I live there - I would let you see the panorama from my window right now, I live in front of one of those vineyards 🤩
Balsamic vinegar was always been made at home, it was a "family thing", you can't imagine the family wars for things like the barrel's property, the "family mother yeast" kept secret from the others... In the past it was seen as medicine, due to its rich and elevated organic compound refined by aging. And it's true!

[stephen]

I've tried the real DOP stuff and it is indeed an incredible product. I went on a tour of an acetaia in Modena. If you're into food you need to try this stuff.

[JtrainMedia]

I'd love to see more videos with the chef at the end.

[bwinto.seamoss]

It’s clear that they cherish their product as if it were their own child or a beloved family member—the same deep connection I feel toward mine.

[Slazenger]

Thanks for another great entry in this series!

[monteceitomoocher]

Just bought a bottle of extra old, the cost was more than i could justify but it's going to be fabulous on strawberries and the fresh asparagus grown locally here in Evesham.

[f_r_e_d]

i don't like vinegar but this makes me want to try that chef's dish

[sazcxieo]

Balsamic vinegar authentico tastes so good you can drink 😊

[theoptimisticmetalhead]

"It's not created, it's raised like a child" I watched a video of a Japanese black vinegar maker and he said the exact same thing. And I get it, I'm a home maker of alcohol, and when you're aware of the living quality of the thing you're creating you wanna take care of it. Give it all the right conditions, be patient with it, allow it to mature, and respond to each individual case's specific needs as they arise. You want to take care of it so that when you finally reach the point where you want to consume your product, it takes care of you.

[CUpuffs]

Him sucking the tube at the end while also talking about contamination and human error was hilarous and disgusting at the same time

[Aightplayerstayup]

Do they allow the grapes to unionize??

[suminshizzles]

I thought i was weird cos i drink the stuff like a sipping whiskey. Balsamic vinegar is so damn tasty.

[affexxe]

And here in sweden wood expands in winter due to the cold temperature and shrinks in springtime. How cold does it get there? 15°C?😂

[rajibali]

I really really want to know the recipe for that risotto!!

[geeohard]

Around $200 per bottle, and I think it’s worth it.

[anthonyedwards]

I want it.

How can I purchase some?

[marcustoney]

They can take that same liquid after fermentation, distill it and make cognac!

[peterhe]

Hey,
just three questions from a layperson to the potential experts in the comments.
1) When seeing the rotten grapes being part of the harvest and having in the back of my head that mould contains quite a few toxins, I asked myself, if they in any way impact the quality of the final product?
2) Could someone please summarize the scientific literature on IGP vs DOP, regarding health benefits? If there is a substantial body of evidence on that topic...
3) Are there any animal-based products used in the production of DOP?