The balsamic vinegar is the result of a slow maturation process inside wooden barriques. The different sizes of the barrels and the woods with which they are built, give the balsamic vinegar inside different flavours, aromas, colours and textures.
What flavours do the balsamic vinegar wooden barrels release?
Let’s see it specifically.
Chestnut wood barrel:
This wood gives body and fullness to the flavour and gives a dark brown colour.
Oak wooden barrel:
gives a pleasant vanilla flavour to the already mature balsamic vinegar.
Mulberry wood barrel:
It is a light and porous wood that helps the exchange of oxygen with the outside, gives a dark brown colour and body to the balsamic vinegar.
Cherry wood barrel:
It refines the flavour of the balsamic vinegar, releasing the delicate aromas and flavours of the cherry jam, giving the balsamic vinegar a reddish colour.
Juniper wooden barrel:
To date juniper is a protected plant and it is very rare to find its wood in vinegar cellars. Only the really old ones jealously guard these barrels.
Juniper is able to make the balsamic vinegar biting and develop precious flavours over the years.
Acacia wood barrel:
it gives a particular, almost floral scent, enriching it with golden hues.
