The wooden barrels that preserve the precious Balsamic Vinegar of Modena need special care during the winter. Low temperature, heat fluctuations and humidity can affect the wood, putting the quality of the product and the age life of the barrels at risk. In this article, we will explain the basic techniques that are used by producers of Balsamic Vinegar of Modena such as La Vecchia Dispensa to keep the barrels in perfect condition, allowing the vinegar to age without alterations.
The importance of barrel care
Why is it so important to take care of barrels during the winter? It’s simple: cold temperatures and high humidity can damage the wood structurally, leading to the appearance of cracks. Especially the oak, cherry and chestnut wood used for the barrels can contract in winter, and without proper maintenance, years of work on the precious Balsamic Vinegar can be compromised. Protecting the wood means ensuring a stable and controlled ambient, which is essential for the production of vinegar with a complex and unique flavour.
Keeping the right level of humidity is equally important: an overly dry place can cause cracks, while too much humidity risks the formation of mould that would affect the vinegar’s taste. Optimally, a humidity level of about 70-80% should be maintained, with ventilation adjusted according to circumstances.
Best practices for barrel protection from the cold
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Temperature and Humididy
Maintaining the right temperature is essential in the vinegar production process: the best is to keep it between 10 and 18°C. During the winter, it is useful to monitor the ambience with thermometers and hygrometers to ensure that conditions do not fluctuate significantly. In the coldest weather, insulating panels can be installed to prevent temperature fluctuations. The use of dehumidifiers, if necessary, helps to avoid moisture accumulation. -
Wood cleaning and monitoring
The cleaning of the barrels is just as important: before the winter, it is good to remove dust and dirt, thus avoiding exposure of the wood to possible contaminations. A simple external cleaning with a dry cloth every fortnight helps to avoid mould and harmful residues. In the process, it is also a very important task to visually check the barrels in order to detect any cracks that could compromise the barrel’s seal. If these are found, an immediate action should be taken, by using wax or a special wood sealer to help sealing the small cracks without altering the organoleptic properties of the balsamic.
Preserving the characteristics of Balsamic Vinegar
To preserve the aromatic qualities and intense flavour of Balsamic Vinegar of Modena, it is important to pay attention to a few details. One of all: do not overfill the barrels. During the winter, temperature fluctuations can cause slight expansion and contraction of the vinegar: leaving a gap inside prevents excessive pressure on the cask walls. The use of aged or mature barrels clearly guarantees superior stability, as the wood has already experienced a natural adaptation process and therefore becomes more resistant to temperature changes.
Find out the Balsamic Vinegar Tradition
Do you want to learn more about the secrets of barrel care and see how we take care of our Traditional Balsamic Vinegar of Modena DOP? Join us in one of our guided tours of the Acetaia! You will be immersed in the intense aromas of aged vinegar, explore our Acetaia and learn about the centuries-old traditions that make every drop of our Balsamic Vinegar so unique.
