Making Rubio takes patience. After all this magical balsamic vinegar has to age at least 12 years for Salumeria Italiana to deem it ready to give to you. Recently owner Gaetano visited the Rubio facility outside Modena, Italy. Here, he and Marco discuss the fine wooden barrels that give Rubio its character.  As Marco explains it, the right size barrel of fine wood is chosen so that the cooked grape must and wine vinegar come into as much contact with the wood as possible. Then the balsamico in barrels, each with its own personality, is constantly analyzed by taking out a small amount.  The barrel is refilled with a little more wine must. And then more waiting, and the process is repeated. And more waiting -- until Rubio is finally ready to ship. The result -- delicious, thick, slightly sweet balsamic vinegar -- makes patience its own reward. In taste testing, even Italian experts often can't tell the difference between Rubio and the much more expensive tradizionale balsamico.