The finest balsamic Vinegars are born in the lovely rolling hills of Modena, between the Secchia and Reno River valleys in the provincial northwest of Italy. Balsamics are a study in balance and contrast. Sweet and sharp. Spicy and mellow. The process begins with gently crushing the wine grapes and concentrating their juice over an open flame. Then the sweet thick grape "must" is fermented once by yeast to make alcohol. Then fermented again by the "madre" culture to make the smooth and subtle sourness for which Balsamics are known.