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
you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes, my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily 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
and this isn t just any old vinegar. this is black gold. so, claudio is it your family? yes it s actually my family. we count the generations and they are 17. you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily 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