Page 2 - Aging Vinegars News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> 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. >> claudio: we actually are in the heart of the most ancient collection of casks that we've got. >> stanley: this says from 1600. in balsamic vinegar, the older the better because balsamic vin bar will eat up slowly the wood of the cassing. a family never throw away their old casks. in each of these rows of casks yo...

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. >> claudio: we actually are in the heart of the most ancient collection of casks that we've got. >> stanley: this says from 1600. in balsamic vinegar, the ...

Traditional place for aging vinegars so they're exposed to changing temperatures. >> claudio: we actually are in the heart of the most ancient collection of casks that we've got. >> stanley: this says from 1600. in balsamic vinegar, the older the better because balsamic vinegar will eat up slowly the cask. a family will never throw away their old cask. >> claudio: in each of these rows of casks you find your own balance with the taste. it's a very artisanal method that's incredible. >> claudio: with this tool called "ladro," beppe is actually moving some vinegar from the second to the first ca...

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. >> claudio: we actually are in the heart of the most ancient collection of casks that we've got. >> stanley: this says from 1600. in balsamic vinegar, the older the better because balsamic vinegar so, a family will never throw away their old cask. >> claudio: in each of these rows of casks you find your ...

I keep hearing it's a trait that you take something that isn't what it should be and turn it into something special. let's go look at them. >> please follow me. >> okay. 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 high temperatures. this says from 1600. >> in balsamic vinegar the older the better because balsamic vinegar will eat up slowly and the more it's eatingen the better. so a family never throw away their old casks. the old wood of the era, you find your own balance with the taste.