NOTES: 

TYPES OF GRAPES USED:

Trebbiano (Ugni Blanc) grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta.


There are two consortiums allowed to approve Aceto Balsamico Tradizionale,
one in Modena and one in Reggio Emilia. The two towns are about 5 miles apart.

BATTERIES ( The collection/series of Barrels used for aging.)

One batteria for sale on eBay Italy: (as an example)

BATTERIA ACETO BALSAMICO TRADIZIONALE INVECCHIAMENTO 20 ANNI

COMPLETA DI 7 BOTTI  DA    
15L     20L       25L       30L     35L    40L     50L 
ROVERE  CASTAGNO  CILIEGIO  ROVERE  GELSO  ROVERE  CASTAGNO

PRODOTTO   AL 100% TRADIZIONALE CIOE' AD INVECCHIAMENTO NATURALE CON MOSTO DI VINO REGOLARMENTE RABBOCCATO TUTTI GLI ANNI

50L Castagno (Chestnut)
40L Rovere (Sessile Oak (Quercus petraea), also known as Durmast Oak)
35L Gelso (Mulberry)
30L Rovere (Sessile Oak (Quercus petraea), also known as Durmast Oak) 
25L Ciliegio (Wild Cherry)
20L Castagno (Chestnut)
15L Rovere (Sessile Oak (Quercus petraea), also known as Durmast Oak) 

\end of eBay offering

another possible permutation of barrels in a battery:
75L Oak
50L Cherry
33L Juniper
24L Oak
16L Mulberry

or

75L Chestnut
50L Oak
33L Juniper
24L Oak
16L Mulberry
 
55L weighs = ~ 55 Kg = ~ 121 lbs.
 
FILL LEVEL OF BARRELS
 
Vinegar barrels are filled only 75%, to aid oxydation.
and the open hole is covered with a lace fabric, then a rock
and left to slumber in the attic. Might not be a bad idea to
tile the attic in case of spills.

55L = 14.534 Gallons
50L = 13.212 Gallons
40L = 10.570 Gallons
35L =  9.248 Gallons
30L =  7.927 Gallons
25L =  6.606 Gallons
20L =  5.285 Gallons
15L =  3.963 Gallons


links:

General info:

http://www.harvestfields.ca/CookBooks/Vin/03.htm

Tradizionale:

http://www.iht.com/articles/2005/08/26/news/ashop27.php

http://www.manicaretti.com/products/category/balsamic_vinegar

http://www.oliveuniversity.org/balsamic_vinegar.htm

http://matcmadison.edu/culinary/Pages/Vinegar.html

http://www.deliziaestense.it/acetoEN.htm

http://oilandvinegar.cruets.com/balsamico-fermentation/

http://italianfoodlovers.academiabarilla.com/category/gastronomy-tradition/artisan-producers/

http://italianfoodlovers.academiabarilla.com/2007/02/05/centuries-old-traditions-in-balsamic-vinegar-making-in-modena/

http://query.nytimes.com/gst/fullpage.html?res=9507EFD6103AF934A25751C0A96F958260&sec=&spon=&pagewanted=2



barrel makers:
http://www.thebarrelmakers.co.uk/small_barrels/index.html


Tonnellerie Radoux   ( Napa/St. Helena? )

http://www.barrelbuilders.com/    (St. Helena)


Mike's bottle of Acetum 12 Year, bottle 66992 6.298 A2 25-10-2016
 that isn't the expiration date at the end, is it?
Dennis' bottle of Acteum 25 Year Extra-vechio is 61015 7.023 E 23/01/2017