into vinegar than fine wine. i keep hearing that it's a trait of emilians that you take something that isn't quite what it should be and turn it into something special. in the end it becomes even super special. >> alright, let's go look at them. >> okay, please follow me. but we're not heading down to a damp wine cellar, we're heading upstairs to an attic, the traditional place for aging vinegars so they're exposed to changing temperatures. >> we actually are in the heart of the most ancient collection of casks that we've got. >> this says from 1600. >> in balsamic vinegar, the older the better because balsamic vinegar will eat up, slowly, the wood of the cast. so, a family will never throw away their old cask. >> in each of these rows of casks you find your own balance with the taste. it's a very artisanal method that's incredible. >> with this tool called "ladro, " beppe is actually moving some vinegar from the second to the first cask. beppe, straight from his last film as pinocchio's dad, is playing the wise vinegar taster. yeah, yeah, yeah, it's like a ruby red. so it's ready when the person will