Production of Balsamic Vinegar is a long family tradition in the Caselli family, as the business has been passed down from father to son for generations. The vinegar is made from grape must (a juice) obtained from Trebbiano grapes. It is first cooked in a boiler over a direct flame to obtain the proper concentration. After cooling, it is filtered and placed in the "Mother Cask". The cooked must is then transferred from the "Mother Cast" to the largest barrel in a group of barrels made from various woods, possibly oak, cherry or chestnut. The vinegar is gradually moved from the largest to the smallest barrels as it is aged. To be called 'Aceto balsamico tradizionale de Modena', a vinegar must be left in the barrels for a least twelve years. To be known as 'Extravecchio', it must be aged for over 25 years. Our vinegar is aged for 8 years. The Consortio in Modena closely regulates the terminology, the quality, the labeling and bottling of these vinegars. If a vinegar is not aged for at least 12 years, it is by law called 'Condimento'; thus, our product is so termed.