Balsamic Vinegar in Italy

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On a trip through northern Italy, I had a chance to taste one of the world’s finest balsamic vinegars. This operation in the province of Modena is unique in that the grapes are harvested, crushed, reduced, cask-aged and bottled on the same estate. The tour was fascinating; the flavor, incomparable.

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Balsamic vinegar is made from a reduction of syrup from sweet wine grapes. In this room, the syrup is stored under controlled atmospheric conditions as it slowly turns into vinegar. The Gran Reserva Lucini balsamic is aged here for 10 years.
The casks are made of oak, juniper, cherry, mulberry and chestnut. The wood helps to impart subtle flavor.
A great privilege: I was given a sample to taste from the proprietor's own private cask. This vinegar has been aging more than 30 years.
The depth, richness and complexity was overwhelming. I have been lucky enough to sample many lovingly crafted, traditional foods worldwide, but this experience was truly extraordinary.