Balsamic vinegar is traditionally made from the juice of freshly harvested white grapes, most commonly Trebbiano or Lambrusco varieties. This juice, called grape must, includes the whole pressed grapes-juice, skin, seeds, and stems-and is boiled down to concentrate the sugars before fermentation and acidification
. Traditional balsamic vinegar is made solely from this cooked grape must without any added ingredients. After boiling to reduce volume and concentrate sugars, the must ferments naturally and is then aged for a minimum of 12 years in a series of wooden barrels made from different woods such as oak, juniper, mulberry, ash, cherry, and chestnut. This lengthy aging process develops its complex flavors and syrupy texture
. Commercial balsamic vinegars (like Balsamic Vinegar of Modena) are typically made from a blend of concentrated grape must and wine vinegar, sometimes with added caramel for color. These vinegars are aged for shorter periods (from a few months to a few years) and are more affordable and widely available
. In summary, balsamic vinegar is made primarily from concentrated grape must, with traditional balsamic vinegar being purely grape must aged extensively, while commercial versions mix grape must with wine vinegar and are aged less
