When we talk about vinegar, we are talking about wine too. Indeed, to extract all of the nobility from our white grape varieties and to preserve their aromatic finesse, we carry out a very gentle crushing of the grapes, with almost immediate pressing to quickly extract the first juice, destined for vinification.
The remaining must, obtained from the subsequent pressing of the grapes, is used for vinegar. The must is cooked at a very low temperature and at a high pressure. This stage is very important because the low temperatures prevent the sugar within the grapes from caramelizing, which would give a more pronounced flavor and a darker shade.
This is the main variation with regard to the production method for classic black balsamic vinegar, and it enables us to produce a more delicate, fresher and clearer condiment.