Balsamic vinegar production
Of course it’s not that simple: the grapes have to be Trebbiano and Lambrusco from your vineyard (which has to be in Modena), only the first juice is allowed to take. You should have a big house with a big attic for the barrels (also in Modena) and you need the knowledge of 340 years of experience to produce, what the Duke of Este invented accidentally and called “Balsamico” – they used it like a medicine for digestion, later is was given to kings and the pope as a present and it got famous in the royal families in Europe. You might be more familiar with a more commercial version of balsamic vinegar, which has a much shorter aging process. This vinegar is fantastic for using in salad dressings, marinades, sauces, and pastas, many chefs have it on their list of essential pantry items. You should be aware that this only has a far resemble with the original “Aceto Balsamico di Traditionale di Modena”, you´ll recognize it by the shape of the bottle.
Everything else, even the most fancy looking bottle, is NOT the original balsamic vinegar, but cheap industrial vinegar!