Picking grapes for 60 years?! Holy cow he's one expert at it!

Bel servizio. Bravi.

I've seen one of these places. It's amazing.I have crap taste buds but even I was able to distinguish the various ages, up to 50 years. When you consider all of the labor involved you can understand why it costs so much.

We call them "salt temples"

Felicitari

You have Scripture and you have Tradition. Balsamic is brought to the world by way of tradition. Centuries past down. God love them from Modena for keeping those traditions passed down to them. I think it's based on their love of their families. Their ancestors.

Love this. Please include English subtitles. Love learning about the family acetaia. Amo questo. Si prega di includere sottotitoli in inglese. Amore imparare sulla famiglia acetaia.

Excellante! Perfetto!

Bene!

Where I can buy his Balsamico ?

What an amazing process. Now I want to make balsamic vinegar!

the stuff in the video is thick like maple syrup. the stuff at the store is watery. they must add one bottle of the real stuff to a 100 gallons of plain red wine vinegar or something so they can call it balsamic vinegar from Modena.

Pas de pub sur la RTS

Sur la rts, y'a pas de pun

I’d bang my neighbors mother for a bottle of this vinegar.

If I have a bottle of balsamic vinegar, doesn it get better over time? I bought it in 2008 and it is 12 years old, so it is currently 26 years old. I've been storing it in my cupboard upside down to keep the cork wet. Do I have a gem that will only go up in value year after year?

Europe is a communist den, the price of such a product have been artificially kept very high the the Europe's protectionists laws, and the one getting shaft is the consumers. Do you really care where the product was made as long as it conform to your standards? I don't care if the Balsamic vinegar was made in Rancho Cucamonga as long as it is safe to consume and tasty.

Könnte man das auch auf Deutsch übersetzen?

grande dalbi.

I like how he used the incorrect hydrometer to hide what the real reading should be.

How do you purchase this product?

They have been making Traditional Balsamic Vinegar for centuries before the idiots in the EU came arround with their rules.

Bitte auf Deutsch übersetzen!

Acetabactors feed on alcohol, not sugar. I’m confused as to why he said that.

Took me until about half way through the video to realise I have actually visited this manufacturer! Video looks quite old so it was probably before I was there but the barrel rooms look the same. I didn’t know anything about “real” balsamic vinegar before I visited and it is a very interesting process. It still amuses me how many people don’t know the difference between balsamic vinegar and balsamic vinegar… The stuff you buy in the supermarket isn’t real balsamic vinegar, it’s a mixture of vinegar and flavourings to make it taste and look like balsamic vinegar, even the more expensive stuff, sure the more expensive stuff might taste nicer, some of it even comes pretty close to tasting like the real thing but it’s not. The real stuff only comes in those round bottles you see at the end of the video and is produced exactly as it is shown here. The producers have tried to protect the name (like champagne, Parma ham or Stilton etc) so only the real stuff can use it but they haven’t really managed, anything can be called balsamic vinegar but the real stuff is called “traditional balsamic vinegar” or correctly in Italian “aceto balsamico tradizionale di Modena DOP” the DOP being the organisation that protects names such as champagne. You have to try the real stuff to believe it, it tastes totally different, not really vinegary more similar to a malt whisky or treacle. A spoonful of it is absolutely delicious. It doesn’t have to be the really expensive stuff either, I got a bottle from that place that was something like £20 for 200ml, so expensive but not outrageously so, it’s not in the official round bottles, can’t remember why now, don’t think it was old enough to meet the 12yr requirement for DOP but it is still made the same way and it is just as nice if not nicer, I recall the 25yr old stuff tasting very woody and actually being my least favourite. The reason there are so few producers is that as the video explains you only take a litre per year from the smallest casks for bottling, it takes a lot of space and a lot of time to produce not very much vinegar! The makers need to have several barrel sets to produce a meaningful amount. No one starts up in the industry because it is at least 12 years until you get anything back, it’s worse than whisky where at least new distilleries can sell some of their spirit to blenders in the meantime while waiting for their own stock to mature. Most of the barrel sets being used are extremely old and well seasoned, there’s no guarantee new ones would give a good flavour. Anyway that was a nice trip down memory lane!

Are the barrels charred on the inside like bourbon barrels? Anyone know?

pekmez lan bu

COOL😎

who tf is paying 4k for 100ml of this? lmao

It strikes me that the video looks from the 1980s making the product look out of sync with present. I'm not questioning the quality of the traditional balsamic vinegar as it's a solid product, just saying that marketing department last worked a long time ago

He went to all that trouble and then stuck the finished product in a big plastic container... wtf?

I watched this like 5 times. So good.

why is his voice pitched up?

4:55 that makes no sense. How would a bottle of wine turn to vinegar from temp change? The wine is sealed.

Thank you so much, this is great!:)

A few years ago my mom came home from a trip to Italy with a couple bottles of mass produced balsamic vinegar. It was probably the Budweiser equivalent of balsamic vinegar. And it tasted awesome! The taste of the good stuff must be orgasmic.

If all of it is made this way, the price is fair..

What an unbelievable waste of precious food that could feed thousands. to imagine that this many grapes are utterly destroyed for a product that is absolutely useless in terms of human nutrition, is unconscionable..

Nice to get a glance at how balsamic vinegar is made! I use Compagnia Del Montale Special Edition Balsamic Vinegar IGP, Produced in Modena Italy. highly recommend to try it!

I like to use Balsamic Vinegar with or without food. I recently purchased a 100 year old Balsamic Vinegar and will compare it with 25 year old that was produced by a different producer.

60 years ?

I thought it was a mix of soy sauce and vinegar. They use in Asia

The real balsamic vinegar. Have an aged 30 year bottle of it right now. Just bought a 50 year bottle can't wait to try it. Little pricey but so worth tasting. People if you haven't tried real balsamic vinegar please do.

long ago may be someone's whole lot of aged wine spoiled and turned in to vinegar now how to make people buy the lot of good for nothing wine well sell it as aged balsamic vinegar.

Weet meneer de reporter wel dat het heel slecht voor je geit is als je pure azijn drinkt inplaats van met water te mixen < , ik heb dat namelijk in een ander video gezien

I didnt see any of the Grapes being Washed. Basically Wine is DIRTT OLD FRUITS.

the narrator is puting me to sleep,

"Balsamic Vinegar costs up to $4,000 a Litre" This sentence is surprising. A litre of balsamic from the supermarket costs around 5 to 10 dollars..

Hello, Thru the process of balsamic vinegar, do we have to use an accelarator (organic vinegar?) after we have the must (24 hr boiled grape juice), or we can leave the must to fermentate itself?

@ 4:11 "So far, he's worked hard to kill off the bacteria." No, he killed the yeast. Not the same.