2013

ABC # 4 COOKING THE MUST — The must boiled in an open vessel is the only ingredient of Traditional Balsamic Vinegar of Modena. The grape must, obtained from grapes at a right point of ripeness and with a high sugar content, is boiled in an open vessel for several hours (from 24 to 72 hours) in order to reach a concentration of about 50%. The volume is further reduced during aging evaporation: a small bottle of Traditional Balsamic Vinegar of Modena DOP „Extravecchio“ contains the juice of 3 kilos of grapes.