Traditional balsamic vinegar is obtained from a cooked grape must and wine vinegar. Slow acetification is the result of natural fermentation and the gradual concentration of the vinegar occurs through a very long ageing period in a series of small casks made of different kinds of wood. For the Vecchio this is for seven years and the casks typically include mulberry, chestnut, cherry, juniper and oak. No flavouring or caramel is added, as is often the case with lower quality balsamic vinegars. This vinegar is marked by its softness and balance, and the aromas that develop during the extended ageing period. A dense vinegar, the Vecchio has natural viscosity and intense aromas. The flavours balance sweet and sour, with good depth and great acidity.