10/11/2024
At one point during the Beer Expedition Italy 2024, our group embarked on an unforgettable experience: visiting a producer of one of the world’s most premium and niche products: Traditional Balsamic Vinegar.
We headed to Acetaia San Giacomo, one of the artisan producers of DOP (Protected Designation of Origin) balsamic vinegar from the province of Reggio Emilia.
DOP balsamic vinegar is one of the most regulated products by protective entities but also one of the most counterfeited. There are two classifications: Aceto Balsamico IGP (Protected Geographical Indication) and DOP. The difference lies in the quality of the ingredients and the production process, with DOP being the wealthiest, most complex, and most valuable.
The magic happens inside the barrels, where the second fermentation, known as acetic fermentation, occurs. The acetobacter in the barrels and the surrounding environment starts consuming the oxygen and alcohol produced during fermentation, turning it into acetic acid.
After about a year to a year and a half of acidifying, the liquid is transferred into smaller barrels, where it will age for up to 30 years.
For aging, they use the SOLERA method—horizontally! I must confess that I had only ever seen the Solera method used vertically. Each line of 5-6 barrels is called a “batteria.” They start with the most giant barrel, usually around 50L, and move down to the smallest, which typically holds between 5-8L.
After the tour, our group could taste all the balsamic vinegar produced by San Giacomo, from the 7-year-old variety to the exquisite 30-year-old version.
A taste journey like no other! 🍻
