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 you find liquid from years ago. 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
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 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 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
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 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.
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 own balance with the taste. it s a very artisanal method that s incredible. claudio: with this tool called ladro, beppe is
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.