<p>Ageing in casks is definitely the most crucial part of the production of balsamic vinegar. The older the cask, the better the balsamic vinegar will be, as casks release an increasing intensity of wood essences and complex aromas from the vinegar left to age throughout the years. That’s why the heart of Giusti production is an “acetaia” of 600 casks dating back to 18th and 19th centuries, from where the most pure extractions, responsible for the unmistakable aroma of all Giusti Balsamic Vinegars, are collected.</p>