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Harvesting
The grapes used for making Traditional Balsamic Vinegar of Modena are Trebbiano and Lambrusco. Academia Barilla Traditional Balsamic Vinegar of Modena is made exclusively from the premium Trebbiano di Spagna grapes. Grapes are harvested when they are ripe and full of flavor.

Pressing
Grapes are gently pressed to obtain the must.

Cooking of the must
The must is then cooked in large vats over direct fire. Through this process the must is reduced to about 45% of its original volume.

Fermentation
After the cooking is complete, fermentation begins. The first stage of fermantation takes place in steel vats, the second in wooden barrels.

Aging
After the fermentation is complete, vinegar is transferred to smaller wooden casks to begin the aging process. A set of the wooden casks is caller a batteria because it consists of casks of diverse sizes made from various types of wood.
The casks are made of oak, cherry, chestnut, juniper, mulberry, and walnut, each wood variety imparting a different flavor and aroma onto the vinegar. A batteria is composed of 5 to 12 types of casks, most of then tens or even hundred years old.
During the aging process, the casks are filled about ¾ full so that the vinegar has space to breathe and age correctly. The Consortium of Traditional Balsamic Vinegar of Modena then examines the quality (aroma, color and  taste) of the vinegar, and if its standards are met, the consortium gives its approval.

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