Is it true that the finished product represents the sum of each year’s decanting operations?

This idea is completely unfounded. The Traditional Balsamic Vinegar of Modena production process consists of more than just ageing. The producer undoubtedly ages… whereas the vinegar actually improves with the passage of time! Indeed, the whole process is highly complex and develops over time in the various barrels that make up the battery. It begins with fermentation, followed by the oxidation of the alcohol that gradually forms, accompanied at the same time by a multitude of different reactions in each barrel that tend to stabilise the particular quality level. As a result of this, every year, when it comes to decanting, a small amount of vinegar is moved to the next, higher level of quality, bringing renewed energy and reactivity for the following year. It is a unique product, therefore, and not a blend, which reacts and changes over time, maturing and ageing until it achieves its final characteristics. The carefully-controlled long ageing and low annual production yields guarantee ageing of the product in compliance with the Specifications.