In Italy it's called the vendemmia, or grape harvest. Yet this lambrusco grape varietal won't become a red wine, but, something else, which could take far longer to mature. This is where balsamic vinegar begins. Rolando Beramendi is a chef, cookbook author, and importer of artisanal Italian foods. He told correspondent Seth Doane, "Yes, the balsamic vinegar truly begins in the vineyard.

"I think what is very important is the skin – you see how thick is the skin? It has all the tannins in there. And that gives it color as well as flavor." His balsamic supplier, Francesco Leonardi, explained that normally, what's harvested today will become a good balsamic vinegar … in 25 years. "Un processo lungo!"