Climate is one of the most important factors for the peculiarities of our Balsamico, its role having been determined fundamental for the perfection of the natural process that regulates the life of vinegar bacteria. In the course of the long preparation of the Traditional Balsamic Vinegars, as well as in some Balsamico of Modena, locating the batteries in aired rooms, well connected with the influence of external temperature variations, is indispensable for the purpose of ageing. In particular, garrets or attics assure the direct influence of thermal escursions due to seasons. In the provinces of Modena and Reggio Em., in fact, the very wide difference between winter-, quite rigid as a rule, and summer temperatures, which are torrid, accounts for that exceptional process that determines the perfect development of Balsamico, cold in fact fostering limpidity and the sedimentation of mucilagenous substances, as well as an intense activity of flavour components, whilst heat brings about an intense fortifying acetification activity.