Rossi Barattini is one of the oldest and most respected family producers in Modena, and has been a producer of balsamic vinegar for over 250 years.
The product is Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) and carries a D.O.P. ("Denominazione di Origine Protetta") stamp — a European Union certification that guarantees an ingredient's quality, production, and place of origin. The only ingredient is grape must. Traditional balsamic from Modena is only sold in a bulb-shaped 100ml bottle. This product received top scores from the consortium.
Traditional balsamic vinegar begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes —usually Lambrusco or Trebbiano varieties— is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a "batteria," or five or more successively smaller aging barrels. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks.