It is in the wood of the old barrels where the vinegar matures that the secret of balsamic vinegar is hidden. Acetaia Giusti proudly preserves the largest collection of historic barrels in its lofts: 600 barrels from the 1700s and 1800s that are still in use today. The older the barrel, the better the product obtained, as it releases the essences of the wood and the balsamic aromas that have accumulated over the years. The great complexity of the maturation and aging systems, managed in sets of barrels of different sizes and woods, is one of the key elements that determines the quality of the final product. This goes hand in hand with the careful selection of raw materials, mainly grapes from native varieties such as Trebbiano or Lambrusco, and the slow‑cooking system used, among other factors.