The procedure to make the balsamic vinegar is slow, and the more aged it is the more thicker and tastier it gets. We had an opportunity to taste all the balsamic vinegars they produce. You could really tell the difference between the youngest and the oldest vinegars. The producer told us that when he travels he has his own small bottle of basamic vinegar with him to use it even at the restaurants. I think that is so cute.
After learning about the balsamic vinegar procedure we had a lovely lunch made by the mother of the manufacturer. They used to own a Michelin Star restaurant so the lunch was amazing, naturally.