Why, after the required ageing, does the product still have to be approved by the panel of expert tasters?

The product must be granted approval because the prescribed period of barrel ageing, although certified, is only of the parameters that determine the final quality of Traditional Balsamic Vinegar of Modena P.D.O.; other key factors are the characteristics of the grapes, the cooked must obtained from the latter, the quality of the barrels and the wood they are made of, along with their size. The microclimate within the vinegar loft is also very important, as is meticulous attention to precision in topping-up and decanting operations. In short, results can vary hugely from one vinegar loft to another and from one battery to another, and it the tasters’ job to approve the product only once it has the required final characteristics at the end of the whole process. If the product is not granted approval, unless it has specific defects it normally just needs to continue ageing