Making Balsamico is not easy. After a thousand years, at the end of the last post-war period the customary use of hanging down unwritten rules and customs for the running of a domestic production unit in accordance with the rythm of a peasant society has been rapidly disappearing. Over the last 25-30 years, the retrieval of a whole series of skills, including the one relating to the production of Balsamico has safeguarded future prospects; in fact, it has fostered a greater and greater interest. Much has been written, and several courses have been implemented with the purpose of forming connoisseurs capable of keeping this tradition live and strong. The results have been very encouraging, and suffice here to mention the constantly increasing participants to the St John competition held on the 24th of June at Spilamberto. However, not everybody, and not always, can intervene in his own Balsamico battery with the necessary expertise, and in order to protect this priceless heritage it is desirable that the operators needing help be in a position to ask expert personnel, capable of imparting timely and suitable advice, and of intervening directly where needed, in particular when the producing unit is at risk of bad maintenance or abandonment.