Harvest ripe grapes, typically Trebbiano and Lambrusco
Crush the grapes to extract the juice
Cook the grape must slowly until it reduces and thickens
Cool the cooked must
Ferment the must naturally
Transfer the liquid to wooden barrels
Age it in a series of progressively smaller barrels made from different woods
Move the vinegar through the barrel set over many years
Allow evaporation and concentration during aging
Taste and monitor until the desired flavor and acidity develop
Bottle the finished balsamic vinegar