We produce Vinegar barrels for balsamic vinegar in all dimensions from different kind of wood such as oak barrels, acacia barrels, ash barrels, mulberry barrels, cherry wood barrels, juniper wood barrels, pear wood barrels, chestnut wood barrels.
Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy. The barrel set: "The barrel set is a series of five wooden casks at least that are arranged according to a decreasing size scale, where the product undergoes profound changes over the time. Casks may be of different wood types, i.e. oak, mulberry, ash, chestnut, cherry, juniper, and acacia and the smallest cask volume ranges from 15 to 25 liters. Each cask has an hole on the top, the so-called cocchiume, facilitating the usual inspection and maintenance activities. The barrel set behaves essentially as a device for vinegar concentration due to the water loss through the staves. As widely known for the wine production, it is reasonable to suppose that the wood acts as a semi-permeable filter for the transfer of small molecules towards the ambient while it retains important volatile compounds such as the acetic acid. However, when the opening is not hermetically closed, the volatile compounds are lost preferentially through the cocchiume itself." Source: Wikipedia |
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"Aging The aging is related to two basic concepts. The first concerns the time that vinegar spends inside the barrel set (Age or Residence Time, RT); the second accounts for all time-dependent changes in chemical, physical and sensorial properties (Physical Ripening Time, PRT)."
Aceto Balsamico Tradizionale:
Traditional Balsamic Vinegar Aceto Balsamico Tradizionale di Modena must be sold in this special bottle Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more. Modena uses a different system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena). A cream-coloured cap means the vinegar has aged for at least 12 years and a magenta cap bearing the designation extravecchio (extra old) shows the vinegar has aged for 25 years or more" Source: Wikipedia http://en.wikipedia.org/wiki/Balsamic_vinegar
Wine Oak Barrels
VG-DEGOR
Office: Uzice 31000, Milosa Obrenovica 33/28, Serbia
Production:
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